Despite having bought a far too small slow cooker (seriously, why make enough for one meal, when for the same effort you could have enough for several freezer meals?), I've recently been using my slow cooker a lot more. I love being able to put in a bit of effort in the morning, then coming home to smell a delicious dinner ready and waiting. I've found with this one it’s best to wait until right at the end of cooking to add in the coconut cream, but even so, it’s still next to no effort to have a nutritious dinner cook itself for you!
This Slow Cooker Chicken Coconut Veggie Stew is perfect for a busy lifestyle, allowing you to prepare a wholesome and hearty meal with minimal effort. The combination of tender chicken, flavorful veggies, and creamy coconut makes this dish a standout.
Recipe: Slow Cooker Chicken Coconut Veggie Stew
Equipment
- Slow cooker
- Pan
Ingredients
- 3 chicken breasts organic, free range, cut into strips
- 2 parsnips diced
- 500 g celeriac, peeled and diced
- 2 carrots diced
- 30 ml olive oil
- 2 garlic cloves
- 1 onion diced
- 30 ml minced fresh ginger
- 15 ml curry paste*
- 5 ml ground turmeric
- 5 ml ground chilli
- Sea salt and fresh ground black pepper
- 300 ml chicken stock
- 200 ml coconut cream
- Chopped fresh coriander (cilantro)
Instructions
- Brown the Chicken: First, heat the olive oil in a pan and cook the chicken strips until brown and cooked through.
- Prepare the Vegetables: While the chicken is cooking, put the diced parsnips, celeriac, and carrots in the slow cooker.
- Cook the Aromatics: In the same pan, add the diced onion, minced garlic, and minced ginger. Cook for a further five minutes, stirring until they soften.
- Add Spices and Stock: Into the pan, stir in the curry paste, ground turmeric, ground chilli, sea salt, and freshly ground black pepper. Then, add the chicken stock and bring it to a boil, stirring occasionally.
- Transfer to Slow Cooker: Transfer the contents of the pan into the slow cooker. Cover with the lid and cook on a low heat for 6-8 hours.
- Add Coconut Cream: In the last hour of cooking, add the coconut cream to the slow cooker to add creaminess to the dish.
- Garnish and Serve: Just before serving, garnish the stew with chopped fresh coriander (cilantro).
Making this Slow Cooker Chicken Coconut Veggie Stew is a perfect way to ensure a nutritious and delicious dinner with minimal effort. The combination of tender chicken, fresh vegetables, and creamy coconut makes this stew both satisfying and healthy.
This dish is ideal for meal prepping as it can be made in large batches and stored for later use. It's perfect for busy weeknights or when you want a comforting meal without spending too much time in the kitchen.
I hope you enjoy this Slow Cooker Chicken Coconut Veggie Stew. For more delicious and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your meal!
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