Given as a wedding present nearly ten years ago, my slow-cooker hasn’t seen nearly enough use. I tend to reach for my cherry red Le Creuset French oven for braising and stewing. However, as our family is growing and appetites are expanding, I can see the practical side of having a large crock pot and keeping it busy.

Still, I could use some help. I’m no seasoned slow-cooker chef, and can count my fails up there with my winning dishes. That is one reason why I was happy to have Kelsey contact me to participate in her week-long Slow-Cooker Challenge.

January is the perfect month to give that slow-cooker a permanent place on the counter top and our challenge is sure to fuel you with plenty of inspiration. Don’t own a crock pot yet? Both The Naptime Chef and my friends at Big Girls, Small Kitchen are giving one away this week! So hurry over and enter.

Chicken and vegetables in the slow-cooker is pretty predictable, I admit, but thanks to a fragrant spice blend and a good dose of aromatics such as ginger root and garlic, this dish sings with flavor. It’s mellowed out with rich coconut milk and served over steamed rice; comfort food at its finest.

Note: This dish is not overly spicy as I serve it up to my kids. If you’d like a little more kick, double the ginger and add a 1/2 teaspoon of chili flakes.

Slow Cooker Coconut Ginger Chicken & Vegetables Serve this creamy and fragrant stew over Jasmine or brown rice. I like to top mine with a few chopped scallions. 3.86 from 54 votes Print Pin slow cooker time: 4 hours Servings: 8 servings Calories: 490 kcal Author: Aimee Ingredients 4 cloves garlic peeled

2 inch cube ginger about 30 grams, roughly chopped

1 small sweet onion peeled, quartered

1 Tablespoon olive oil

2 Tablespoons butter

2.5 lbs boneless, skinless chicken thighs cut into four

2 cans coconut milk not shaken

2 Tablespoons cornstarch

1 can baby corn cobs

1 cup peas or frozen vegetables of your choice For the spice blend 1/2 teaspoon ground pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 teaspoons ground tumeric

1 teaspoon salt Instructions Combine ingredients from the spice blend together and set aside.

In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.

In the bottom of a slow-cooker placed on a burner (see IMPORTANT note below), heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.

Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.

Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.

Drain the corn cobs and chop in half. Add to the slow-cooker.

Place the slow cooker in the base and cook on low for 4 hours.

Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot. Notes You can certainly use boneless, skinless chicken breasts in place of the thighs, but I prefer the dark meat and find it to have more flavour than the breast. It’s more affordable, too! In the recipe I call for peas, but you can use any cooked or frozen vegetables you have on hand. In the version photographed above I tossed in a bag of my homemade stir fry packages of vegetables, which worked perfectly with the dish. My slow cooker bowl can be used on a burner which can then be transferred to its electric base to cook further, but if you have a different type, then simply prepare the first few steps of this recipe in a heavy bottomed pot or skillet and transfer the ingredients to the slow cooker when the liquids are added. If not, you will likely break your bowl, and cause a big mess. Finally, this dish is not overly spicy as I serve it up to my kids. If you'd like a little more kick, double the ginger and add a 1/2 teaspoon of chili flakes. Nutrition Calories: 490 kcal | Carbohydrates: 23 g | Protein: 36 g | Fat: 30 g | Saturated Fat: 21 g | Cholesterol: 107 mg | Sodium: 443 mg | Potassium: 764 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 440 IU | Vitamin C: 16.8 mg | Calcium: 55 mg | Iron: 5.4 mg

What is your go-to slow-cooker favorite? Feel free to leave a link to a recipe in the comments.

