Recipe: Slow Cooker Chicken Coconut Veggie Stew
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  • 3 organic free range chicken breasts, cut into strips
  • 2 parsnips, diced
  • 500g (1 lb) celeriac, peeled and diced
  • 2 carrots, diced
  • 30ml (2 tablespoons) olive oil
  • 2 garlic cloves
  • 1 onion, diced
  • 30ml (2 tablespoons) minced fresh ginger
  • 15ml (1 tablespoon) curry paste*
  • 5ml (1 teaspoon) ground turmeric
  • 5ml (1 teaspoon) ground chilli
  • Sea salt and fresh ground black pepper
  • 300ml (1/2 pint) chicken stock
  • 200ml (7 floz) coconut cream
  • Chopped fresh coriander (cilantro)
  1. Heat the oil in a pan and cook the chicken until brown and cooked through.
  2. Put the parsnips, celeriac and carrots in the slow cooker
  3. Meanwhile, add the onion, garlic and ginger to the pan, and cook for a further five minutes, stirring until they soften.
  4. Into the pan, stir in the paste, turmeric, chilli and seasoning.
  5. Add the stock to the pan, and bring it to the boil, stiring occasionally.
  6. Transfer the contents of the pan into the slow cooker, and with the lid on, cook on a low heat for 6-8 hours.
  7. In the last hour add in the coconut cream to add the creaminess to the dish
  8. Just before serving, add the coriander garnish.
  9. *This is so easy to make instead of buying – I’ll type up my recipe and link to it – watch this space!
Recipe by The Paleo Network at