Crockpot Ginger Coconut Chicken (AIP)

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This recipe is really a spin of another great recipe I found on the website The Kitchnn. I wanted to make it AIP so I could try it and I knew with a few tweaks it would be awesome. And I will tell you it did not disappoint. Make this tonight. It is so easy and so flavorful that we ate it two nights in a row with gusto. I knew the sauce would really be the driving force in this dish, so I decided to take use the trick from my Creamy Crockpot Lemon Chicken Soup and blend the coconut milk with onion to thicken it slightly, and also add lime juice and fresh ginger in the blender to brighten it up. It only took 10 minutes to throw this in the oven. I let it cook for about 80 minutes covered and then another 30 minutes uncovered. The chicken was fall apart tender, and the sauce was so incredibly flavorful that we ate it in bowls and spooned sauce over the chicken. This would be great over some cauliflower “rice” (blend cauliflower in a food processor until resembling rice and then saute until tender). I was SO excited about this dish I have been spreading the word near and far.

When I made this, I had the immediate thought that this dish would wow a crowd or a be a hit at a dinner party. Super easy, cooks itself and yet is a show stopper. There is absolutely no way anyone would suspect this was an AIP dish. Just a note: I use natural value coconut milk which is 100% coconut milk and has no thickeners or stabilizers.

Further Food Nutritionist Commentary:

This recipe has a tasty, healthy, slow cooked chicken. Adding the herb ginger to this recipe does give the dish a versatile flavoring. Coconut milk preserves the delicious, moist flavor of chicken and prevents the chicken from becoming dry. Great recipe for the crockpot!

By Denine Rogers

Crockpot Ginger Coconut Chicken (AIP)

  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Servings: 4

Ingredients

4 pound chicken
3 tablespoon fresh lime juice
2 tablespoons fresh ginger
1 cup diced onion ( 1 med. onion)
1 cup cilantro
1 lime
1 can coconut milk

Instructions

1. Peel skin off ginger with a peeler and rough chop. Add to a blender along with lime juice, 1 cup diced onion, can of coconut milk and pinch salt. Blend until smooth.
2. Place chicken in dutch oven. Pour coconut mixture on top of chicken. Slice one lime and place slices on top of chicken and stuff the cilantro around the sides of the chicken into the sauce.
3. Bake covered for 80 minutes at 350 degrees and then uncovered for 25-30 minutes more.
Serve chicken with the coconut sauce. So good!!

1. Peel skin off ginger with a peeler and rough chop. Add to a blender along with lime juice, 1 cup diced onion, can of coconut milk and pinch salt. Blend until smooth. 2. Place chicken in dutch oven. Pour coconut mixture on top of chicken. Slice one lime and place slices on top of chicken and stuff the cilantro around the sides of the chicken into the sauce. 3. Bake covered for 80 minutes at 350 degrees and then uncovered for 25-30 minutes more. Serve chicken with the coconut sauce. So good!!

Nutrition Information

Per Serving:  Calories: 289; Total Fat: 25 g; Saturated Fat: 18 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 50 mg; Sodium: 74 mg; Potassium: 21 mg; Carbohydrate: 1 g;  Fiber: 0 g; Sugar: 1 g; Protein: 12 g
Nutrition Bonus:
Vitamin C: 3%; Iron: 8%;Vit A: 9%;  Calcium: 3%;
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