Gluten-Free Slow Cooker Chicken: Easy & Delicious

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chicken Slow Cooker Recipes Gluten Free

Imagine a dish that transports you to sun-kissed shores, where vibrant flavors dance on your palate. A symphony of spices, the comforting warmth of coconut milk, and the tender, succulent goodness of slow-cooked chicken. This is the Golden Turmeric Chicken with Coconut Rice, a culinary masterpiece that seamlessly blends the rich traditions of Indian and Thai cuisine.

Ingredients:

BEST Slow Cooker Honey Garlic Chicken - The Endless Meal®
BEST Slow Cooker Honey Garlic Chicken – The Endless Meal®

Image Source: theendlessmeal.com

1.5 kg boneless, skinless chicken thighs

  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 can (400 ml) coconut milk
  • 1 cup vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece of fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup basmati rice
  • 2 cups coconut milk, for rice
  • 1 teaspoon salt, for rice
  • 1/4 teaspoon ground cardamom, for rice

    • Preparation Process:

    1. Marinate the Chicken: In a large bowl, combine the chicken thighs, turmeric, cumin, coriander, cayenne pepper, ginger, salt, lime juice, and olive oil. Toss to coat evenly and marinate for at least 30 minutes, or up to overnight.
    2. Prepare the Slow Cooker: Transfer the marinated chicken to a slow cooker. Add the coconut milk, vegetable broth, onion, garlic, and grated ginger.
    3. Slow Cook: Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the chicken is tender and falls off the bone.
    4. Cook the Rice: While the chicken is slow cooking, rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, salt, and cardamom. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
    5. Assemble the Dish: Once the chicken is cooked, shred it using two forks. Stir in the bell peppers and cook for an additional 5 minutes, or until the vegetables are tender-crisp.
    6. Serve: Serve the shredded chicken over a bed of fluffy coconut rice. Garnish with fresh cilantro, lime wedges, and a drizzle of extra coconut milk.

    Total Time Required: 10-12 hours (including marinating and slow cooking)

    Serving Ideas:

    Serve with a side of naan or roti.

  • Top with a dollop of Greek yogurt or sour cream.
  • Sprinkle with toasted coconut flakes or chopped nuts.
  • Add a squeeze of fresh lime juice for a burst of citrusy flavor.

    • Cultural Influences:

    This dish is a harmonious blend of Indian and Thai culinary traditions. The fragrant spices, such as turmeric, cumin, and coriander, are staples in Indian cuisine. The rich, creamy coconut milk and bold flavors of the bell peppers are reminiscent of Thai cuisine. By combining these elements, we create a dish that is both comforting and exotic.

    As the aroma of slow-cooked chicken and fragrant spices fills the air, it’s impossible not to feel a sense of warmth and contentment. This dish is more than just a meal; it’s a journey through cultures, a celebration of flavors, and a testament to the power of food to bring people together.