Slow Cooker Coconut Turmeric Chicken

8 250 307
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 4
Slow Cooker Coconut Turmeric Chicken
Health Rating
Anti-inflammatory dinner perfect with cauliflower rice and a side of veggies.


1/2 cup Coconut milk
4 clove(s) Garlic (peeled, grated)
2 piece, 1-inch Ginger root (grated)
2 piece, 1-inch Turmeric root (grated)
1 small bird Whole Chicken (organic)
1 pinch Sea salt
1 dash Black pepper
2 stalk(s) Green onion, scallion, ramp (chopped, for garnish)


1. In the bottom of your slow cooker, mix together the coconut milk, garlic, ginger and turmeric.


2. Season the chicken liberally with sea salt and pepper, making sure to season inside the cavity.


3. Place the bird in the slow cooker and spoon the coconut milk mixture down over it.


4. Pop the lid on and let it cook on high for 4 hours or low for 6-8 hours.


5. When the chicken is cooked, remove it from the slow cooker. Pull the meat of the bone, shred it and place it back in the slow cooker. Reserve the bones for stock.


6. Stir the meat around in the sauce. Taste and adjust for seasoning.


7. Serve over rice, mashed potatoes, cauliflower puree, or by itself with a side of green beans or broccoli. Enjoy!


Quick Tips:

To make AIP friendly omit black pepper.


Never eat poultry that is raw, or not cooked through. Internal temperature of chicken should be 165F or 74C degrees.

Nutritional Highlights:

Chicken breast

High in lean protein, it helps to build muscle and boost metabolism.


High anti-inflammatory and antioxidant properties.


Nutrition Facts

Per Portion

Calories 307
Calories from fat 199
Calories from saturated fat 92
Total Fat 22.1 g
Saturated Fat 10.2 g
Trans Fat 0
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 6.6 g
Cholesterol 75 mg
Sodium 117 mg
Potassium 451 mg
Total Carbohydrate 7.0 g
Dietary Fiber 1.6 g
Sugars 0.5 g
Protein 20.1 g

Dietary servings

Per Portion

Meat 1.1
Vegetables 0.2

Energy sources

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