Slow Cooker Creamy Coconut Chicken and Veggies

Send your taste buds on a trip to Bangkok. Fragrant spices and ginger are combined with vegetables, chicken, and coconut milk for a creamy, exotic dish!

Prep Time: 
15 minutes
Cook Time: 
4 hours 30 minutes

1 can Reese Water Chestnuts
1 can of Reese Baby Corn Cobs
4 cloves garlic, peeled
2" cube of ginger, peeled and roughly chopped
1 small sweet onion, peeled, quartered
1 tbsp. DaVinci Extra Virgin Olive Oil
2 tbsp. butter
2 ½ lbs. boneless, skinless chicken thighs cut into four
2 cans coconut milk, not shaken
2 tbsp. cornstarch
1 cup frozen peas
1 cup frozen carrots
1 tbsp. chopped cilantro for garnish

Homemade Spice Blend:

½ tsp. ground pepper or cayenne pepper for some heat
1 tsp. ground cumin
1 tsp. ground coriander
1½ tsp. ground turmeric
1 tsp. salt

1. Combine ingredients for the homemade spice blend and set aside.
2. In a food processor, add garlic, ginger, and onion. Slowly pulse until paste is formed.
3. In heavy saucepan, heat olive oil and butter on medium heat.
4. Add paste and stir well. Cook for 2–3 minutes, and then add spice blend. Cook for another 2–3 minutes, stirring continuously. Set aside.
5. Heat a frying pan over medium-high heat. Add chicken pieces and cook chicken on all sides until just browned.
6. Separate cream from top of coconut milk can. Set aside.
7. Place chicken in slow cooker and pour spice mixture and coconut milk over chicken.
8. Add carrots, baby corn, and water chestnuts to slow cooker.
9. Cook on low for 4–6 hours or until internal temperature of the chicken is 165 degrees.
10. Combine cornstarch with the coconut cream you previously removed. Add to the chicken. Stir well.
11. Add frozen vegetables. Cook for another 30 minutes or until vegetables are hot.
12. Top with cilantro and serve over rice.

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