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.