Slow Cooker Coconut Ginger Chicken & Vegetables

Slow Cooker Coconut Ginger Chicken & Vegetables

4 cloves garlic, peeled 

2 inch cube ginger, peeled and roughly chopped

1 small sweet onion, peeled and quartered

1-2 T olive oil

2.5 lbs boneless, skinless chicken thighs or breasts, cut into 2 inch cubes

2 cans unsweetened coconut milk, not shaken

1 1/2 c chopped veggies of your choice (ex. Broccoli, swiss chard, cauliflower, asparagus)

Spice Blend

1/2 t ground black pepper

1 t ground cumin

1 t ground coriander

1 1/2 t ground turmeric

1 t salt or more to taste

Prepare a crock pot by turning it up to high heat while preparing the chicken. 

Combine the ingredients for the spice blend and set aside.  In a food processor, chop the garlic, ginger and onion until it forms a paste.  In a skillet on the stovetop, heat up olive oil.  Add the pureed aromatics and cook for a couple minutes.  Add the spice blend and cook for another couple minutes over medium heat.  Add the chicken to the skillet.  Move chicken around to cook on all sides.  Ensure to thoroughly coat chicken with spice mixture.  Open cans of coconut milk, scoop cream out with a spoon into a bowl and set aside reserving the milk in the cans (about 1 Cup).  Add the milk to the skillet and deglaze pan scraping up the browned bits on the surface.  Allow the milk to come to a simmer on the stove.  Pour the contents of the chicken and curry into the heated crock pot.  Allow to slow cook for 1-2 hours.  Turn crock pot down to low heat and continue to cook for 1-2 hours more.  In the last 15-30 minutes add the vegetables to cook with the curry and chicken.  Serve warm (over rice if you can eat rice).

credits: Aimee (www.simplebites.com)