I love my slow cooker. It’s a great feeling preparing a meal in the morning and knowing all day that dinner and probably tomorrow’s lunch and dinner, are all sorted.
This recipe is pretty simple and it’s cheap! Chicken thighs are a darker part of the chicken and work really well for long cooks without drying out. We very rarely buy chicken breasts anymore in our house.
For this recipe, you can use whatever veg you have in the fridge. If you're short on time, you can also skip the ‘browning the veg’ step. Just bare in mind there will be more water released from the vegetables so you may need to reduce the water you add at the beginning. I like to brown the vegetables because I think it gives a little more depth to the flavour of the dish.
You could also play around with the spices. I’ve used a fairly traditional combo but it would also be awesome with a pinch of chilli powder or smoked paprika. Fresh herbs like coriander would also be tasty stirred through right before serving.
Shredded Turmeric Chicken
Makes enough for 4-5 adult dinner serves
GF, DF, paleo
Prep time + tidy up: 20mins
Cook time: 5hours on low or 2.5 hours on high
1kg free range chicken thighs
1 head of broccoli
400ml tin of coconut milk
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp crushed garlic
1 tbsp crushed ginger
Oil for cooking
Salt and pepper for seasoning
Chop all your vegetables up. If the vegetables you are using are particularly watery or could go mushy, make sure you chop them in nice big chunks.
First thing is to brown your chicken thighs. In a large pan on high heat, add some oil and place your chicken thighs in nice and flat. Make sure they have enough room. Otherwise, do this part in batches.
Once browned nicely on both sides, add them to your slow cooker.
In the same pan, use all those yummy chicken juices to brown your veg. Add the onion first for a couple minutes, then add the rest of the veg and cook until they have a bit of colour.
Add the garlic and ginger and cook for one minute. Then sprinkle over the rest of the spices and cook for another minute making sure all the vegetables are well covered.
Add all the veg to your slow cooker.
Pour the coconut milk into the slow cooker and use the same can to measure approx. 300ml water. Add a few tbsp of water to the pan and turn the heat on. Add the rest of the water to the slow cooker.
Once the pan is simmering a little, scrape all the tasty bits off the bottom and pour the mixture into the slow cooker.
Mix everything a little in the slow cooker but make sure your chicken stays on the bottom.
The liquid should be an inch or so below the veg. That’s ok. As they cook, more moisture will come out of them and fill up the pot.
Put the slow cooker on low and cook for 3 hours. Then continue to cook for another 2 hours without the lid if you want to reduce the liquid a little. You could also cook it on high for just 2.5 hours.
Before serving, use a couple of forks to shred the chicken apart and mix it through. It should fall apart easily.
Serve on quinoa or rice. We also like to have it on a big bed of fried Tuscan kale or spinach. Yum!
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