Slow Cooker Coconut Ginger Chicken Recipe

5 from 2 votes

Slow cookers are typically out in full force during the winter months; coconut ginger chicken makes it fun to use in the summertime too.

Course Main Course

Cuisine American

Keyword chicken, coconut, ginger, paleo, recipe, slow cooker

Prep Time 25

Cook Time 4

Total Time 4 25

Servings people

Calories 392kcal

In a small bowl, mix together ground pepper, cumin, coriander, turmeric, and salt. Set aside for later use.
½ tsp. freshly ground pepper, 1 tsp. ground cumin, 1 tsp. ground coriander, 1 ½ tsp. ground turmeric, 1 tsp. salt
Using a hand blender or food processor, combine garlic, ginger, and onion. Pulse until a chunky paste is formed.
4 garlic cloves, 2- inch cube of ginger, 1 onion
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.
1 tbsp. coconut oil, 2 tbsp. cooking fat
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.
2 ½ lbs. boneless
Open the cans of coconut milk and spoon out the thick cream that rests atop the milk and set it 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.
2 cans of full-fat coconut milk, 1 bell 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.