Coconut Ginger Chicken
If you’re looking for an easy, high-protein crock-pot meal packed with seasonal vegetables and bold flavor, this recipe is about to become a weeknight favorite. It’s truly a “dump it in and let it cook” kind of dinner — perfect for busy days when you want something nourishing without spending hours in the kitchen.
One of my favorite things is coming home after a long day in the field to a warm, hearty meal already waiting. This slow cooker recipe does all the heavy lifting for you. And if you’re craving a stovetop version instead, you can absolutely make it in a Dutch oven — just keep in mind the cooking time will be a bit shorter.
Not only is this meal incredibly simple to prepare, but it’s also loaded with protein, nutrient-dense seasonal veggies, and comforting flavor the whole family will love. Even my little kiddos cleaned their plates, which always feels like a win.
If you make this recipe, I’d love to hear what you think — leave a comment below and let me know how it turned out!
Coconut Ginger Chicken
Ingredients
- 2 1/2 pounds boneless, skinless chicken breasts
- 2 large red bell peppers, chopped
- 1 can lite coconut milk
- 2 Tablespoons minced fresh ginger
- 2 Tablespoons pure maple syrup
- 2 Tablespoons Garam Masala
- 1 Tablespoon ground cumin
- 1 Tablespoon ground chili powder
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons unrefined salt
- 1 head of bok choy, leaves thinly sliced and stem roughly chopped
- cooked white rice for serving
- sesame seeds for serving
Preparation
- Lightly oil the bottom of your slow cooker with a little ghee or olive oil. Add the chicken, followed by all the remaining ingredients except the bok choy. Cook on low for 5 hours or high for 3 hours. Once the chicken is tender use two forks to shred it. After everything is cooked and saucy, throw in the bok choy stem and leaves. Toss until it wilts a bit. Serve over white rice and enjoy.
Notes
Use this recipe as a guide and adjust measurements and ingredients as needed.
Comments