Recipe: Slow Cooker Chicken Coconut Veggie Stew
This Slow Cooker Chicken Coconut Veggie Stew is a delicious and nutritious Paleo dinner option. Perfect for meal prepping, it’s easy to make and full of flavour. With a combination of chicken, veggies, and creamy coconut, it’s sure to become a family favourite.
Servings: 4
Calories: 300kcal
Cost: $20
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).