Some days are rushed from beginning to the end, other days are meaningfully slow all the hours through. Either of these circumstances are perfect slow cooker days – less mess in the kitchen while dinner cooks silently for you, as you go about your business of being busy, or decidedly unhurried. This particular recipe also allows you to reminisce about wonderful chicken curries of meals gone by, and yet it is not spicy at all, unless you choose to sprinkle in some red hot pepper flakes.
Keeping in mind that this meal serves six, use it as a chance to host some dinner guests that you haven’t talked to in a while, or be unabashedly selfish and save it all for yourself! For leftovers the following day, of course. While you are stocking up on coconut milk, be sure to save a can for coconut curry chicken later in the week – always be planning ahead!
To complete the dining experience, we suggest you to discover how to create a coconut, ginger and lime mocktail to quench your thirst. And for dessert, if you cannot get enough of the ginger-coconut combo, try out a slice of Paleo lime and ginger coconut pie for good measure. It is like a cheesecake, without the cheese. It is creamy, dreamy and full of cashews, like all the best paleo-vegan desserts. Everyone will love it so much, that just one pie may not be enough.
Slow Cooker Coconut Ginger Chicken Recipe
Protein: 62g / %
Carbs: 9g / %
Fat: 41g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 garlic cloves, minced
- 2 inch cube of ginger, chopped
- 1 onion, chopped
- 1 tbsp. coconut oil
- 2 tbsp. cooking fat
- 2 1/2 lbs. boneless, skinless chicken breast, cubed
- 2 cans full-fat coconut milk, refrigerated
- 1 bell pepper, chopped
- 1/2 tsp. freshly ground pepper
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 1/2 tsp. ground turmeric
- 1 tsp. salt
- In a small bowl, mix together ground pepper, cumin, coriander, turmeric, and salt. Set aside for later use.
- Using a hand blender or food processor, combine garlic, ginger, and onion. Pulse until a chunky paste is formed.
- In a large skillet over medium-high heat, add the coconut oil and butter. Add the garlic paste from above. Cook for 2 to 3 minutes, enough time to allow the mixture to golden slightly in color. Sprinkle in the spice mix and stir well so that everything is evenly coated. Cook for another 2 to 3 minutes.
- Allow the garlic and spice mixture to continue cooking on one side of the skillet, leaving the other side for searing the chicken. Once the chicken has slightly browned on all sides, mix with the garlic and spices. Put all the contents of the skillet into the slow cooker.
- Open the cans of coconut milk and spoon out the thick cream that rests atop the milk and set aside for later use. Add the coconut milk (not the thick cream) into the slow cooker and mix with the chicken. Also, toss in the chopped pepper.
- Cook on low heat for 4 hours. Once the time is up, add the thick cream from the coconut milk to the dish. Stir in and allow it to cook for another 30 minutes prior to serving.