Coconut Ginger Chicken In The Crock Pot (Paleo) - cooking recipe

Ingredients

4 garlic cloves, peeled
2 inches piece ginger, roughly chopped
1 small sweet onion, peeled, quartered
1 tablespoon coconut oil
2 tablespoons butter
2 1/2 lbs chicken thighs (boneless or skinless, cut into quarters)
2 (14 ounce) cans coconut milk (Don't Shake!!!!)
2 tablespoons tapioca starch
1 cup frozen vegetables, of your choice
SPICE BLEND
1/2 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground turmeric
1 teaspoon salt

Preparation

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 a heavy skillet, heat coconut 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 skillet 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. Transfer chicken and remaining spices/juices to the crock pot.
Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup of coconut cream. Pour the coconut milk over the chicken; it should just barely cover the chicken.
Place the slow cooker in the base and cook on low for 4 hours.
After 4 hours of cooking, whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well.
Add frozen vegetables of your choice. Cook for another half an hour or until you deem the vegetables hot.