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Slow cooker anti inflammatory chicken with turmeric and herbs

Slow Cooker Anti Inflammatory Chicken

A warm and cozy slow-cooked chicken dish, perfect for busy nights with anti-inflammatory ingredients like turmeric, ginger, and garlic.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken thighs or breasts Thighs are preferred for juiciness.
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger Or 1 teaspoon ground ginger.
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika Optional but recommended.
  • 1 to 1.25 teaspoons salt To taste.
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth
  • 1 can full fat coconut milk (about 13.5 oz) Can swap with extra broth plus unsweetened non-dairy creamer.
  • 2 tablespoons olive oil
  • 2 cups chopped greens (spinach or kale) For the final addition.
  • 1 to 2 tablespoons lemon juice For finishing the dish.

Method
 

Preparation
  1. Add the sliced onion to the bottom of the slow cooker.
  2. Place the chicken on top and drizzle with olive oil.
  3. Sprinkle the garlic, ginger, turmeric, cumin, paprika (if using), salt, and pepper over the chicken.
  4. Pour in the chicken broth and coconut milk; gently stir to mix the spices into the liquid.
  5. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
  6. Once done, shred or slice the chicken in the pot. Stir in the chopped greens and cover for 5 to 10 minutes to wilt.
  7. Finish with lemon juice and serve.

Notes

For best results, stick to chicken thighs for juiciness. Adjust salt to taste before serving. Thinner sauce? Crack the lid and cook on HIGH for 15 minutes or simmer sauce separately until thickened.