Slow Cooker Coconut Ginger Chicken Vegetables Recipes

COCONUT CURRY CHICKEN AND VEGETABLES IN THE SLOW COOKER

Steps:

• Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
• Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
• Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
• Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

SLOW COOKER COCONUT GINGER CHICKEN

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.

SLOW COOKER COCONUT GINGER CHICKEN & VEGETABLES

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.

SLOW COOKER COCONUT GINGER CHICKEN RECIPE

Steps:

• 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.

SLOW-COOKED COCONUT CHICKEN

Steps:

• In a large bowl, combine the first 5 ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with coconut and cilantro.

ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER

Steps:

• Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
• Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
• Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
• Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.