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Creamy Turmeric Coconut Chicken (Slow Cooker)

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Enjoy incredibly tender chicken thighs simmered in a luxuriously creamy, fragrant coconut milk sauce, vibrant with ginger, garlic, and golden turmeric. This low-carbohydrate version uses spinach and mushrooms, creating a satisfying and healthy meal with minimal effort thanks to your slow cooker.

Ingredients

Scale
  • 1.25 pounds 20 ounces boneless, skinless chicken thighs, cut into 1.5 to 2-inch pieces
  • 2 cloves garlic (finely minced or grated)
  • 1- inch piece fresh ginger (peeled and finely minced or grated)
  • 1/4 cup chopped yellow onion
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 13.5 or 14 ounce can full-fat coconut milk, refrigerated for at least 4 hours or overnight, do not shake
  • 1 cup chopped fresh spinach
  • 1/2 cup sliced cremini or white mushrooms
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon xanthan gum
  • Optional Garnish: Chopped scallions or fresh cilantro

Instructions

  1. Sauté Aromatics and Spices: Heat the olive oil in a medium skillet over medium heat. Add the minced garlic, grated ginger, and chopped yellow onion. Cook while stirring often for 2-3 minutes until the onion softens and aromatics become fragrant. Stir in the ground black pepper, cumin, coriander, turmeric, kosher salt, and optional red pepper flakes. Continue cooking and stirring for 1 more minute until the spices are toasted and aromatic.
  2. Sear Chicken: Turn the heat up slightly to medium-high. Add the pieces of chicken thigh to the skillet. Cook, stirring periodically, for approximately 3-5 minutes. The goal is to lightly sear the outside of the chicken and coat it thoroughly with the spice mixture; it does not need to be fully cooked at this stage.
  3. Transfer to Slow Cooker: Scrape the entire contents of the skillet—including the chicken, aromatics, spices, and any accumulated pan juices—into the basin of your 3- to 4-quart slow cooker.
  4. Add Coconut Milk Liquid: Carefully open the chilled, unshaken can of full-fat coconut milk. Use a spoon to scoop out the thick, solidified cream from the top (you should get about 1/2 cup). Set this cream aside in a small bowl for later. Pour the remaining thin coconut liquid from the can over the chicken mixture in the slow cooker. Stir gently to distribute the liquid.
  5. Cook Until Tender: Secure the lid onto the slow cooker. Set the appliance to the LOW heat setting and cook for 3 to 4 hours. The chicken should be cooked through and very tender when done.
  6. Prepare Thickener and Add Vegetables: As the cooking time nears its end, prepare the thickening agent. Whisk the 1/4 teaspoon of xanthan gum into the reserved bowl of coconut cream until it is completely smooth and free of lumps. Stir the chopped fresh spinach and sliced mushrooms directly into the slow cooker with the chicken.
  7. Thicken Sauce and Finish: Pour the coconut cream and xanthan gum mixture into the slow cooker. Stir everything gently but thoroughly to combine. Replace the lid and allow it to cook on the LOW setting for an additional 15 to 30 minutes. This allows the sauce to thicken slightly and the spinach to wilt completely.
  8. Final Seasoning and Serving: Stir the fresh lime juice into the chicken mixture. Taste the sauce and add more salt if desired. Serve the creamy turmeric chicken and greens immediately. Garnish with chopped scallions or fresh cilantro, if you like.

Notes

Nutrition Facts (per serving, 1 of 4): Calories 480 kcal | Total Fat 37 g (Saturated Fat: 21 g) | Total Carbs 7.5 g (Fiber: 2.5 g, Net Carbs: 5 g) | Protein 30 g

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Find it online: https://recipes.alfityan.org/2025/04/19/skip-the-takeout-make-this-dreamy-low-carb-creamy-turmeric-chicken-instead/