Coconut Ginger Chicken in the Crock Pot (Paleo)

Recipe by heatherhopecs
READY IN: 4hrs 30mins
SERVES: 6-8
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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 a heavy skillet, heat coconut 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 skillet 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. Transfer chicken and remaining spices/juices to the crock pot.
  • Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup of coconut cream. Pour the coconut milk over the chicken; it should just barely cover the chicken.
  • Place the slow cooker in the base and cook on low for 4 hours.
  • After 4 hours of cooking, whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well.
  • Add frozen vegetables of your choice. Cook for another half an hour or until you deem the vegetables hot.