Slow Cooker Coconut Ginger Chicken & Vegetables

4		cloves garlic,s peeled
30  grams		of ginger
1		small sweet onion, peeled, quartered
1  tablespoon		olive oil
2  tablespoons		butter
2-1/2  lb.		boneless, skinless chicken breast
4  tablespoons		coconut milk
2  tablespoons		cornstarch
1		of baby corn cobs
1  cup		peas or frozen vegetables of your choice
1/2  teaspoon		ground pepper
1  teaspoon		ground cumin
1  teaspoon		ground coriander
1-1/2  teaspoons		ground tumeric
1  teaspoon		salt

Tip: For nutritional information on all the ingredients in Slow Cooker Coconut Ginger Chicken & Vegetables just click on each ingredient name. Then adjust the serving size for any Slow Cooker Coconut Ginger Chicken & Vegetables ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

2 inch cube of ginger (about 30 grams), roughly chopped
2.5 lbs boneless, skinless chicken or thighs, cut into four
2 cans coconut milk, not shaken


Instructions

1.Combine ingredients from the spice blend together and set aside.
2.In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
3.In the bottom of a slow-cooker placed on a burner, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
4.Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
5.Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
6.Drain the corn cobs and chop in half. Add to the slow-cooker.
7.Place the slow cooker in the base and cook on low for 4 hours.
8.Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.



Notes


You can certainly use boneless, skinless chicken breasts in place of the thighs, but I prefer the dark meat and find it to have more flavor than the breast. It’s more affordable, too!