Slow Cooker Ginger and Coconut Chicken

Slow Cooker Ginger and Coconut Chicken - Tender meat, a fragrant level of spiciness, that creamy coconut + those last minute vegetables really sealed the deal. And how? Cutting the vegetables really thinly and throwing them into the slow cooker just before you serve = VIBRANT colours, great FLAVOUR + a bit of CRUNCH. Why had I never done this before? You still get all the benefits of being able to do the prep earlier in the day and reap the rewards later when you've lost the will, but dinner doesn't taste like a compromise.

The secret to this slow cooker recipe is to prepare the vegetables beforehand and then throw them into the slow cooker 30 minutes before the end of the cooking time. The result is VIBRANT colours, great FLAVOUR + a bit of CRUNCH. Serve with rice and perhaps a flatbread or two.

Adapted from Simple Bites


  • 4 cloves garlic, peeled
  • 10cm (4 inch) ginger, peeled and roughly chopped - about 60 grammes (2½oz)
  • 1 onion, peeled and cut into rough chunks
  • 3 tablespoons olive oil
  • a good grind of black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1½ teaspoons ground turmeric
  • 1 teaspoon salt
  • ½ teaspoon chilli flakes
  • 1kg (2½ lbs) chicken breasts, cut into large chunks
  • 2 cans coconut milk
  • 1-2 tablespoons cornflour, depending on how thick you like it (I used 1 tablespoon)
  • 125g (4½oz) pack baby sweetcorn, sliced in two lengthways
  • 200g (7oz) sugar snaps
  • 1 red pepper, de-seeded and finely chopped
  • 150g (1 cup) frozen peas, thawed
  • To garnish -
  • handful of chopped spring onions
  • a small bunch of coriander, roughly chopped
  • 1 red chilli, sliced


  1. In a mini food processor, combine garlic, ginger, onion and olive oil and pulse to get a paste.
  2. Tip the paste into a heavy frying pan and cook for around 5 minutes until the mixture is beginning to cook. Now add the black pepper, cumin, coriander, turmeric, salt and chilli flakes and cook for 2-3 minutes, stirring well.
  3. Add the chicken to the pan and stir thoroughly, ensuring that the chicken is fully coated with the spice mixture - there is no need to cook the chicken at this stage.
  4. Tip the contents of the frying pan into the slow cooker and add the coconut milk, stirring well.
  5. Cook on LOW for 4 hours - by which time the chicken should be cooked through.
  6. Mix the cornflour with a little water, until smooth and the consistency of milk, and stir this into the slow cooker mixture with the baby sweetcorn, sugar snaps, red pepper and peas.
  7. Cook on HIGH for 30 minutes and serve garnished with spring onions, coriander and a few slices of red chilli.

Keywords: prepare beforehand, easy, family