Creamy Coconut Crockpot Chicken

• 3 lb boneless skinless chicken thighs, trimmed of fat
• 1 13.5 ounce can coconut milk
• 1 15 ounce can cream of coconut, like coco lopez
• 1/2 cup light cream or milk
• 1/2 cup packed light brown sugar
• 5 tbsp reduced sodium soy sauce
• 1/2 tsp garlic powder or salt
• 3/4 cup flaked coconut, toasted
• 1 minced fresh cilantro, optional

1. place chicken in 3 quart crockpot
2. combine next 6 ingredients in large bowl and pour over chicken
3. cover and cook on low for 4 hours (or high for 1 1/2 to 2 hrs)
4. spread coconut on a foil covered cookie sheet sprayed lightly with cooking spray and bake at 350F for 5 to 10 minutes, until golden brown, stirring frequently
5. serve chicken over a bed of white rice & sprinkle with toasted coconut
6. top with cilantro if desired

chicken thighs, coconut milk, cream of coconut, light cream, brown sugar, soy sauce, garlic, flaked coconut, fresh cilantro

Taken from cookpad.com/us/recipes/359679-creamy-coconut-crockpot-chicken (may not work)