Slow-Cooker Coconut Ginger Chicken & Vegetables (2024)

I halved the coconut milk, and doubled the veggies (snap peas, water chestnuts, bamboo shoots, baby corn, bell peppers). It’s bubbling away in my slow cooker right now, smelling like heaven!

Where did the “coconut cream” come from?

This was a pretty good meal. My crockpot insert isn’t stovetop-safe, so I had to do the first half in a large saucepan, which made this messier than most crockpot meals that I make. I was surprised at how mild it tasted, considering the amount of spices and aromatics – it was great for the baby, but my husband and I usually like a more intense flavor.

What do you do with all the leftover coconut cream? I’m cooking this right now, looks like it’ll be wonderful!

This was awesome! It makes a ton!

This will be a go to recipe. I added 2 tsp curry and a chopped jalapeño for extra kick. We like it spicy so I may do two peppers next time. Used peppers (jalapeño and bell) and zucchini from the garden plus the snow peas and broccoli from the store. It turned out great!

I make this recipe all the time because it is awesome, my husband loves it, the kids eat it, etc. My slow-cooker doesn’t go on the stovetop, so I just do the whole thing on the stove in a dutch oven. Sometimes it cooks on low for several hours, sometimes only an hour, but tastes great every time. It is slightly better when you cook it longer though. As far as ingredients- cook it just like the recipe says! It is great!

When I saw the great looking photo for this recipe I thought it must have curry in it. Needless to say I followed the suggestion to add 2 tsp of curry. Our household also likes loads of flavor so I (again) followed the suggestion to double the spices (I did NOT double the salt or black pepper though). The only cookware I use anymore is cast iron. Rather than use a crockpot I used my dutch oven. My husband grilled the chicken breasts separately (he grills a batch and then you can use what you need and refrigerate the rest for later in the week). I used the food processor for the garlic & ginger but NOT the onion. I used my food processor to chop onions before and ended up ruining an entire batch of soup. It extracted too much juice out of the onion and made it over powering. I merely hand chopped the onions. Because the chicken breasts were fully cooked I could simmer a much shorter time (while my rice steamed 45 minutes). I used 2 bags of Birdseye stir fry vegetables. Next time I will take the authors suggestion and double the ginger and add pepper flakes for more kick. The added curry was perfect! When I served this over rice I also served each person a small bowl of green grapes to be eaten with the meal. The grapes are a perfect sweet/tart complimentary flavor to the spices (IMO). FYI I used 1 chicken breast per person and then added 1 extra. The chicken breasts I used weren’t terribly large. All in all I probably simmered this for around an hour. I realize this was designed for a slow cooker but for others out there that don’t have one I hope this helps. I found many of the suggestions here to be quite helpful. I rated this 4 stars because of the extra tweaking I did. It’s a great basic recipe that has room for a bit of tinkering if you so desire. Lots of good flavor, protein & vegetables too. I will be making this again.

I suggest editing step #5. It should specify to reserve the cream! I’m not going to get a true tasting of this dish tonight since I dumped mine down the drain while cleaning up from cooking. 🙁

What size coconut milk cans? The standard 14.5oz or the smaller 5.5ish oz ones?

This sounds amazing! Do you think I could do it in a rice cooker?

I linked to this in my March Real Food Monthly Meal Plan post. I expect this will have lovely flavors and look forward to it.

I have a question about this recipe? A friend had a new baby and we would like to bring her dinner and I was thinking of serving this. I would like to if possible cook it at home and then either reheat it or bring it over partially cooked and then finish cooking it there. Do you have any recommendations?

I really love this recipe ! Although if you are not a garlic and cream fan, I use to put black pepper – just enough to feel it and not too much to burn your mouth – and add a little more of coconut milk and Italian cheese like parmiggiano reggiano. This a perfect meal to gather with your friends and family.

I’d like to adapt this recipe to make it vegetarian–do you think chick peas or edamame would work instead of chicken? Looks yummy!

So the way the instructions are worded in this recipe are a little confusing. To get coconut cream I chill my cans the night before. The clear liquid at the bottom I rarely use, so calling it coconut milk vs coconut cream is confusing. Also two of the regular size coconut milk cans are waaay to much liquid. I ended up with a lot of liquid, and not much else. Each step would be better spaced out with annotations beside them to clear up confusion. Also, much more spices are needed, I couldn’t taste anything and I am not a spice person. 🙁

People-ALWAYS read a recipe all the way through before you start. That’s Home Ec 101. I thought this recipe was absolutely delicious, though I doubled the amount of veggies (peas and edamame) I put in and added a red bell pepper and a hot pepper. Thanks for the recipe!!!

This was really good! I did tweak it a little. I used a bigger onion and pureed half with extra garlic and ginger and thinly sliced the other half and cooked it longer in the butter and oil with a Serrano pepper. I cook a lot of Indian and use these same spices… So, I did double Coriander, cumin, Turmeric and added Garam Masala and chili powder. I let the chicken and coconut milk mixture reduce some before I added the vegetables and cream. It had such a nice, smooth taste. Thanks for a great new meal idea!

This had absolutely no flavor to it. Now that I’m looking more closely at the reviews, the only people who seemed to like it were the ones who doubled or added extra spices. I even tried the recipe three days later and it was still as bland as day 1. I’d never make this again.

Thanks so much for the great recipe. One very minor suggestion, mention above that you should save the coconut cream for later. Thankfully I saved it, but it was only by chance.

This was great. I also doubled the spices except salt, and added curry powder. I added lemongrass to the onion mixture in the food processor. Also added Thai basil. Used tons of peppers and other veggies. Didn’t bother with the corn starch. Served it over ginger infused rice. The flavors were fantastic.

How much of the reserved coconut cream do you mix with the cornstarch? Reading the recipe, you would think you use ALL of it which can’t be right. That would be an incredible amount of fat!

This was totally bland and tasteless.

Thanks for a great dinner that my husband, myself, and my boys (age 5 & 1) really enjoyed! I did double the spices as reviewers suggested and used one 14.5 can of coconut milk. It was delicious!

the basic ingredients of this meal will result in a fantastic taste. For those who find it too bland, the answer is simple……change the amount of spices as you would in any Indian dish…..make it to your own taste. My wife and I are very fond of Indian food and found that this recipe produces a wonderfully aromatic dish. One complaint….we are trying to diet and this dish is very difficult to stop eating. Thank you so much for the recipe.

Your recipe says a can of coconut milk. What size can is this. I am Australian and there are many different sizes of cans where I live. Thanks heaps.

This recipe was easy to follow. I actually just set the crock pot on to mix the aromatics and spices and it worked great. It cooked through and smelled delicious. However, we didn’t love the taste of this recipe though. It was much too mild. It didn’t have the deep flavors and spice that we’re used to in curry-type dishes.

We just had this tonight and really enjoyed it! I subbed half a chopped diakon for the baby corn since I’m not a fan. It retained some crunch, but took on the flavors. Yum! We also added a little chili spice to ours individually. The coconut milk I used was by So Delicious in those cartons instead of cans. I opened them up to see if the milk separated, but it does not. I just put one in with the chicken at the beginning, and my husband whipped up the rest with the cornstarch at the end. Will definitely make again, and maybe try some of the spice suggestions. Thanks!!!

Can you use lite coconut milk instead of full fat? I don’t use a lot of coconut milk, so I don’t know how the two compare. Thanks!

WARNING: Heating the crockpot insert directly on the burner cracked my pot.

I wish I would have doubled the spices and aromatics! I am so disappointed! I followed the recipe exactly and it came out with absolutely no taste! Such a huge waste! DOUBLE THE SPICES or you will end up with a bland dish! So upset!

Going to cook this today along with homemade onion bhajis and and a rice dish. then feet up and watch the dancing. to everyone who dumped the cream read the recipe and method through before starting.

Folks, one of the reasons you read a recipe all the way through before making a dish is to discover the little directions that make each recipe unique. Also, part of being a cook is TASTING a dish and deciding whether or not to ADD more spices to YOUR taste! I have not made this dish, but I can already see that it has good BONES. And speaking of bones. I seldom use boneless meats in the slow cooker or any recipe that is long cooked. BECAUSE the calcium and gelatin that bones give you is so much better for your health without adding supplements. And the best bonus besides your health is that the TASTE is enhanced. Thigh bones and breast bones are very easy to remove after they have cooked, the same with beef and pork bones. I will rate this recipe a 5 even through I have not used it because I can see it will be one of my favorite “soup” type recipes for the slow cooker!

where it said “tsp” for ea spice, i actually did a Tbs…per recommendations, i added curry & garam masala…i also doubled the garlic & ginger, and added 5 thai chilis. the chix thighs, once quartered, yielded 4 cups of raw meat, so i needed to add chix stock to the coconut milk to increase the liquid. thankfully, i did read the warning about not using the crock pot on the stove, so i ended up doing it in a dutch oven then tranferring it to the slow cooker. i did fresh vegies and 2 granny smith apples, adding them all 1 hour before finish time! AH-MAY-ZING!!!!!

I’m just now making this on my stove top and am sure it will be excellent. A WARNING: I “googled” and found what I thought was my All-Clad slow cooker on Williams Sonoma web that indicated I could use it on a stove top. I found another site that said the same. Now I have a large crack in the insert and am totally upset that I will have to replace it.. if I can even buy the insert separately. A great recipe, but make sure you can use your slow cooker insert on your stove top. Please know that this is not at all Aimee’s error.. it’s entirely my own, but I wanted to give a heads up to any other readers trying this recipe.

This was so bland and flavorless. I had such high hopes for it. Take everyone’s suggestion and double the spices and add a little sugar and garaham masala.

I wonder if some of the complaints about flavor with the confusion about coconut milk. I read all of the instructions a couple of times, but I’m still kind of baffled about how much milk and how much cream you are going to use. I used a 13.5 ounce cans, and about 90% of it was cream. Maybe if you could recommend how many ounces to buy total, and then give a measurement in the recipe that would be helpful? Anyway, I decided to wing it and we’ll see what happens!

Has anyone tried this in an instant pot? I’m
wondering what settings and how long to do it in an instant pot.

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I’m a terrible cook and have a very fussy other half – we loved this!! He raved about it (quite an achievement). Based on what i had in the cupboard and feeling adventutous, I used… three onions….two fresh chillies and loads of coriander in my marinade… Less oil….Chicken breasts cut into large chunks…also a tiny bit of garam masala and fenugreek along with the tumeric. .. Once I’d added the coconut milk I added large chunky sliced peppers (red and orange), sliced baby corn, chunks of carrot and mange tout!! So yummy and felt reasonably good you with all the Veggies and lean meat. Thanks for lush recipe!

For those who don’t want to follow the extra step of combining the spices in a separate pot or processing the garlic, onions and ginger, I can confirm that just throwing all the ingredients into the slow cooker and letting it cook for 8 hours low turned out great for me. I just threw everything straight in and left it-EASY! As others recommend I would double the spices in the recipe and garlic. Definitely want to add some chilli flakes and curry powder if you know want some real curry taste! thanks

Hey! Can you cook on low for say 8 hours? I would love to put the slow cooker on while I’m at work! Thanks!

Very bland. Even with doubling the spices. After scrolling down through the comments I’m guessing it’s because the author couldn’t be bothered to state the size of coconut milk. I used the standard sized cans and way too much liquid.