Best Coconut Ginger Chicken In The Crock Pot Paleo Recipes

SLOW COOKER COCONUT GINGER CHICKEN & VEGETABLES

Slow Cooker Coconut Ginger Chicken & Vegetables image

Serve this creamy and fragrant stew over Jasmine or brown rice. I like to top mine with a few chopped scallions.

Provided by Aimee

Number Of Ingredients 15

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 boneless, skinless chicken thighs (cut into four)
2 cans coconut milk (not shaken)
2 Tablespoons cornstarch
1 can baby corn cobs
1 cup peas (or frozen vegetables of your choice)
1/2 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground tumeric
1 teaspoon salt

Steps:

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.

Nutrition Facts : Calories 490 kcal, Carbohydrate 23 g, Protein 36 g, Fat 30 g, SaturatedFat 21 g, Cholesterol 107 mg, Sodium 443 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SLOW COOKER COCONUT GINGER CHICKEN

Slow Cooker Coconut Ginger Chicken image

If you love comforting, creamy chicken dishes, you'll love this Slow Cooker Coconut Ginger Chicken. It's a simple dinner that is pale and dairy free!

Provided by Lizzy T

Categories Dinner

Time 8h30m

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 tablespoons coconut oil
2 teaspoons minced garlic
1/2 teaspoon ginger
1/3 cup chopped red onion
1/2 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground tumeric
1 1/2 teaspoon salt
2.5 pounds boneless (skinless chicken breasts, cut into large chunks)
2 cans coconut milk (chilled)
2 tablespoons tapioca starch
4 cups frozen mixed vegetables (broccoli, carrots, peppers, etc)
Cauliflower Rice

Steps:

In a frying pan, heat the olive oil and coconut oil. Add the garlic, ginger and red onion. Cook for 3-4 minutes, then add the pepper, cumin, coriander, tumeric and salt and mix in. Add the chicken pieces and lightly brown it on all sides. Allow the chicken to get coated with the spice mixture.
Place the chicken and spices in the bottom of a slow cooker. Open the chilled cans of coonut milk and remove the cream from the tops. Place the cream in a bowl and set it aside. Pour the coconut milk overtop the chicken. Add the tapioca starch to the coconut cream that you set aside and mix well. Add this to the crockpot.
Cover the crockpot and cook on low for 4 hours. Add the vegetables at this time and cook for an additional 2 hours or until the vegetables are tender.
Serve over cauliflower rice, if desired.

Nutrition Facts : Calories 489 kcal, Carbohydrate 17 g, Protein 36 g, Fat 31 g, SaturatedFat 23 g, Cholesterol 89 mg, Sodium 561 mg, Fiber 3 g, ServingSize 1 serving