Crockpot Coconut-Turmeric Chicken
Crockpot Coconut-Turmeric Chicken is a tropical delight that combines tender chicken with a rich coconut sauce infused with aromatic turmeric and spices. This dish offers a comforting experience, perfect for family dinners or special gatherings. Just set it and forget it; your crockpot does all the work while you enjoy the savory aroma wafting through your home. Serve over rice or with crusty bread to soak up the delicious sauce, and watch as it becomes a favorite in your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low
- Total Time: 42 minute
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Tropical
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh turmeric root or 2 tsp ground turmeric
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 medium sweet onion, chopped
- 2 cups low-sodium vegetable broth
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Chop onions and garlic, and grate ginger.
- Heat oil in a skillet over medium heat. Sear each chicken breast until golden brown on both sides (about 4 minutes per side).
- In the same skillet, sauté onions, garlic, and ginger until onions are translucent (about 5 minutes).
- Place the seared chicken and sautéed veggies in the crockpot. Pour in coconut milk and vegetable broth; sprinkle turmeric evenly.
- Squeeze fresh lime juice into the mixture and stir gently.
- Set crockpot to low for 6-8 hours or high for 3-4 hours.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
Keywords: For a vegan version, substitute chicken with tofu or chickpeas. Enhance flavor by adding spices like cumin or coriander. Store leftovers in an airtight container for up to four days.