Crockpot Chicken with Coconut-Ginger Sauce

Prep Time15 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 45 minutes
Cuisine: Thai
Keyword: chicken, coconut, crock pot, ginger
Servings: 4


  • 4 cloves garlic, minced
  • 2 inch cube of ginger, chopped
  • 1 onion, chopped
  • 1 tbsp coconut oil
  • 2 tbsp pastured butter
  • 2 ½ lbs boneless, skinless chicken breast, cubed
  • 2 cans Native Forest coconut milk
  • 1 bell pepper, chopped
  • 1/2 tsp freshly ground pepper
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1 ½ tsp ground tumeric
  • 1 tsp salt
  • 4 carrots, chopped into 1 in. chunks
  • 4 potatoes, chopped into 1 in. chunks


  • In a small bowl, whisk together ground pepper, cumin, coriander, tumeric and salt. Set aside for later use
  • Using a hand/immersion blender or food processor, combine garlic, ginger and onion. Pulse until a chunky paste is formed.
  • In a large skillet over medium-high heat, add the coconut oil and melt butter.
  • Add the garlic paste from above. Cook for 2 to 3 minutes, enough time to allow the mixture to golden slightly in color.
  • Sprinkle in the spice mix and stir well so that everything is evenly coated. Cook for another 2 to 3 minutes.
  • Allow the to garlic and spice mixture to continue to cook on one side of the skillet, leaving the other side for searing the chicken.
  • Once the chicken has slightly browned on all sides, mix with the garlic and spices and turn off the heat.
  • Place carrots and potatoes in bottom of crock pot.
  • Add chicken mixture over top of carrots and potatoes.
  • Pour in cans of coconut milk.
  • Also toss in the chopped pepper and stir mixture.
  • Cook on low heat for 4 1/2 hours.
  • Voila! Dinner is served.