Slow Cooker Ginger Coconut Chicken Recipe

Name: Slow Cooker Ginger Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic, peeled; 2 inch cube of 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 of baby corn cobs; 1 cup peas or frozen vegetables of your choice; For the spice blend; 1/2 teaspoon ground pepper; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 1/2 teaspoons ground tumeric; 1 teaspoon salt

Servings: persons

4 cloves garlic, peeled
2 inch cube of 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 of baby corn cobs
1 cup peas or frozen vegetables of your choice
For the spice blend
1/2 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground tumeric
1 teaspoon salt

1
Combine ingredients from the spice blend together and set aside.
2
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
3
In the bottom of a slow-cooker placed on a burner (see IMPORTANT note above), 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.
4
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.
5
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.
6
Drain the corn cobs and chop in half. Add to the slow-cooker.
7
Place the slow cooker in the base and cook on low for 4 hours.
8
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.

926

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cloves garlic, peeled, 2 inch cube of ginger (about 30 grams), roughly chopped, 1 small sweet onion, peeled, quartered, 1 Tablespoon olive oil, and more.

Yes, Slow Cooker Ginger Coconut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Ginger Coconut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions