Crock Pot Cilantro Chicken
This is a simple healthy meal with lots of flavor! {Whole30}
Serves: 4
  • 1 large yellow onion, about 2 cups diced
  • 5 large garlic cloves, about 2 tbsp minced
  • 1 Serrano chile pepper, about 1 tbsp minced (half deseeded)
  • 1 tbsp finely grated fresh ginger
  • ½ tsp ground cumin
  • ¾ tsp ground coriander
  • ½ tsp ground fenugreek
  • ¼ tsp black pepper
  • ¾ tsp salt
  • 1 can coconut milk (not light)
  • 2 cups fresh cilantro, chopped
  • 4-6 chicken thighs (approx 1.25- 1.5 lb)
  • 1 tbsp ghee (or olive oil or butter)
  • for garnish: fresh cilantro, toasted slivered almonds, and radishes
  • serve over rice... or make cauliflower rice for a grain-free version
  1. Optional, but recommended: Brown chicken thighs prior to placing them in the Crock Pot... heat a tbsp of ghee (or butter/olive oil) over high heat and brown both sides of chicken thighs until golden brown.
  2. Cut the Serrano chile pepper in half and remove the seeds from one half (unless you want it extra spicy... leave all seeds in if so)
  3. Finely dice the onion, garlic, and Serrano. Grate the ginger on the smallest grater setting and give the cilantro a rough chop, removing stems
  4. Add the above to the Crock Pot along with the salt and pepper, seasonings, and coconut milk
  5. Stir it all together until well-mixed (the sauce will be thick... that's okay!)
  6. Once chicken is browned, add the chicken pieces to the pot, pressing them into the sauce. Pour in any drippings from the pan, as well.
  7. Cook it on high for 3½ hours or on low for 5½
  8. When done, serve it over rice and top it with fresh cilantro, toasted slivered almonds, and radishes, if desired.
  9. Enjoy!
Recipe by Honey Ghee and Me at