Slow Cooker Coconut Ginger Chicken Recipes

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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

Categories     Main Dishes

Number Of Ingredients 15

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

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

SLOW-COOKED COCONUT CHICKEN



Slow-Cooked Coconut Chicken image

One of my favorite things about this recipe is how incredible it makes my home smell. Everyone who comes by asks, "What are you cooking?" And anyone who tastes it goes home with the recipe. -Ann Smart, North Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup light coconut milk
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon ground cloves
6 boneless skinless chicken thighs (about 1-1/2 pounds)
6 tablespoons sweetened shredded coconut, toasted
Minced fresh cilantro

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.

Nutrition Facts : Calories 201 calories, Fat 10g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

SLOW COOKER GINGER COCONUT CHICKEN CONGEE



Slow Cooker Ginger Coconut Chicken Congee image

Enjoy this Thai-inspired twist on congee (savory rice porridge) any night of the week. Made in the slow cooker, chicken, rice, ground ginger and Thai Kitchen® Coconut Milk simmer together to create a hearty, comforting meal. Garnish with chopped cilantro, green onions or soft/hard boiled eggs.

Provided by Thai Kitchen

Categories     Crockpot and Casserole,

Yield 11

Number Of Ingredients 7

5 cups water
2 cans (13.66 ounces each) coconut milk
1 cup long grain white rice
1 tbsp ginger ground
2 tsps garlic powder
2 tsps sea salt
2 pounds boneless skinless chicken thighs

Steps:

  • MIX water, coconut milk, rice, ginger, garlic and sea salt in 6-quart slow cooker until well blended. Add chicken. Cover.
  • COOK 8 hours on LOW or until desired rice texture is reached. Shred chicken with two forks and stir to mix. Sprinkle with chopped cilantro or green onions to serve, if desired.
  • Test Kitchen Tip: For thinner congee, add additional water or coconut milk until desired consistency.

Nutrition Facts : Calories 276 Calories

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