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Crockpot Coconut-Turmeric Chicken Recipe

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4.8 from 9 reviews

This Crockpot Coconut-Turmeric Chicken is a flavorful and comforting dish featuring tender chicken breasts simmered in creamy coconut milk infused with fresh turmeric, garlic, ginger, and lime. Perfect for an easy, hands-off meal packed with aromatic spices and vibrant taste.

Ingredients

Chicken

  • 3-4 boneless, skinless chicken breasts (about 1.5 lbs)

Liquid and Broth

  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups low-sodium vegetable broth
  • Juice of 1 lime

Spices and Aromatics

  • 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

Garnish

  • Fresh cilantro for garnish

Instructions

  1. Prepare Ingredients: Chop the onion and mince the garlic cloves, then grate the fresh ginger root. Measure out the turmeric (fresh or ground) and juice the lime.
  2. Sear Chicken: Heat oil in a skillet over medium heat. Sear the chicken breasts until golden brown on both sides, approximately 4 minutes per side, to lock in flavor and texture.
  3. Sauté Aromatics: In the same skillet, add the chopped onions, minced garlic, and grated ginger. Cook until the onions are translucent and fragrant, about 5 minutes.
  4. Combine in Crockpot: Transfer the seared chicken breasts and sautéed onion mixture into the crockpot. Pour in the full-fat coconut milk and low-sodium vegetable broth evenly over the chicken.
  5. Add Spices and Lime: Sprinkle the turmeric evenly over the mixture. Then squeeze fresh lime juice into the crockpot and gently stir to combine all ingredients.
  6. Slow Cook: Cover and set the crockpot to low heat for 6 to 8 hours, or to high heat for 3 to 4 hours, until the chicken is tender and infused with the flavors.
  7. Serve: Garnish with fresh cilantro before serving. Enjoy this creamy and aromatic coconut turmeric chicken over rice or with your favorite side.

Notes

  • If fresh turmeric root is unavailable, ground turmeric is a suitable substitute.
  • Searing the chicken beforehand enhances the flavor and texture but can be skipped to reduce prep time.
  • Adjust the lime juice to taste for more or less acidity.
  • Serve with steamed rice or quinoa to make a complete meal.
  • Use low-sodium vegetable broth to keep salt content controlled.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://hotsavors.com/crockpot-coconut-turmeric-chicken-recipe/