Slow Cooker Coconut Ginger Chicken & Vegetables
User Reviews
3.9
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Additional Time
4 hrs
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Servings
8 servings
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Calories
490 kcal
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Course
Main Course
Slow Cooker Coconut Ginger Chicken & Vegetables
Description
Slow Cooker Coconut Ginger Chicken & Vegetables combines a spice blend featuring turmeric, cumin, coriander, black pepper, and salt alongside fresh ginger, garlic, and onion puréed into a paste. These aromatics are sautéed in butter and olive oil before coating the chicken pieces, which are then slow-cooked in coconut milk with baby corn and peas.
The slow cooking yields tender chicken infused with a mild, earthy spice profile balanced by the creaminess of the coconut milk. The sauce is thickened near the end of cooking with a cornstarch slurry, resulting in a glossy, flavorful coating.
This dish pairs well with rice or flatbread. Vegetables can be varied, and boneless skinless chicken breasts may substitute thighs though they are less flavorful and moist. The initial steps requiring a stovetop allow adaptation for slow cookers that are not stovetop safe.
Adjust ginger and chili flakes to increase spiciness if desired. The recipe suits family meals with its gentle warmth.
Ingredients
- 4 cloves garlic peeled
- 2 inch cube ginger about 30 grams, roughly chopped
- 1 small sweet onion peeled, quartered
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 2.5 lbs chicken thighs cut into four, boneless, skinless
- 2 cans coconut milk not shaken
- 2 Tablespoons cornstarch
- 1 can baby corn cobs
- 1 cup pea or frozen vegetables of your choice
For the spice blend
- 1/2 teaspoon black pepper ground
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 1/2 teaspoons Turmeric ground
- 1 teaspoon salt
Instructions
- Combine ingredients from the spice blend together and set aside.
- In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
- In the bottom of a slow-cooker placed on a burner (see IMPORTANT note below), heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
- Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
- Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
- Drain the corn cobs and chop in half. Add to the slow-cooker.
- Place the slow cooker in the base and cook on low for 4 hours.
- Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.
Notes
- Boneless skinless chicken breasts can replace thighs but may be less flavorful.
- Use any cooked or frozen vegetables in place of peas.
- If your slow cooker bowl cannot be used on the stove, prepare aromatics in a pot then transfer to slow cooker with liquids.
- Increase ginger and add chili flakes for more heat as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 36g | 72% |
| Fat | 30g | 46% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 107mg | 36% |
| Sodium | 443mg | 18% |
| Potassium | 764mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 55mg | 6% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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