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Crock Pot Coconut Ginger Chicken

Heidi Shenk recipe

Crock Pot Coconut Ginger Chicken

In recent weeks, we've been back on a Tuesday and Thursday night gym kick by Andrew's request. Heading to the gym for a workout right after he gets off from work means that we get a late start on our evenings. By the time we get home, it's about 7 at night, and we still need to take the dog for a walk.

The first week we tried to get back into this routine, we found ourselves eating dinner at 9:30, which left us little time to relax before going to bed. I decided that in order to give us a little bit more time to enjoy in the evenings, I needed to be a bit more intentional with the way I planned meals for the week. Enter, my crock pot and this amazing coconut ginger chicken recipe.

Slow Cooker Coconut Ginger Chicken

This recipe was a little more time consuming than I tend to like for meals made in the crock pot. During Valentine season, I need all the time I can get during the day as well in order to stay on top of orders and the like, so I made some adjustments that make the recipe much more quick and easy. I also love a decent dose of ginger, so I upped the ante a little there as well. The final product is a delicious meal that also makes for very tasty leftovers.

Coconut Ginger Chicken in the Crock Pot

What you'll need:

  • 4 cloves of garlic
  • 3 to 4 inch cube of ginger, peeled and chopped, depending on how much ginger you'd like
  • 1 small onion, roughly chopped
  • 2 chicken boneless skinless chicken breasts
  • 2 cans coconut milk
  • 1 can of baby corn cobs
  • 2 heads of broccoli, chopped into bite sized pieces
  • 1 Tablespoon olive oil
  • 1 Tablespoons butter
  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground tumeric
  • 1 teaspoon salt


In a food processor, puree the onion, ginger, and garlic into a paste and set aside. Place the chicken in the bottom of the crock pot. Open the cans of coconut and scoop off the solid coconut cream into a bowl. Cover the bowl and set aside for later. Melt the butter, and mix in the olive oil and spices in a small bowl. Cover the chicken with the ginger paste and the spice and butter blend. Pour the remaining liquid from the coconut milk over the chicken. Drain the mini corn cobs and cut in half before adding to the crock pot. Cook on low for six hours. After the six hour mark, use a spoon to slightly break up the chicken. Stir in the coconut cream that was set aside and then add the broccoli. Cover and cook for about an hour more, until broccoli is slightly tender. During this last hour of cooking, I also usually make a pot of rice to serve with the chicken.

Do you use your crock pot frequently? Do you have any good go to crock pot dinners? I'm trying this crock pot recipe from my friend Kristen this week.

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