Slow Cooker Coconut Lemon Chicken

• Gluten free

• Meat

  • 3 lb Chicken breast, boneless skinless

• Produce

  • 1 bunch Asparagus
  • 2 Garlic cloves
  • 1/8 tsp Garlic powder, dried
  • 1 Lemon, organic
  • 1/2 Oregano, dried
  • 1 Parsley, fresh
  • 1 cup Peas, frozen
  • 1 Shallot, large

• Canned Goods

  • 3 cups Chicken broth, low-sodium
  • 1 cup Coconut cream

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/4 tsp Cayenne red pepper, dried
  • 1/2 tsp Chili powder, dried
  • 1/8 tsp Paprika, dried
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/8 tsp Cumin

Found on ahealthylifeforme.com

Description

Ingredients

• 3 lb of boneless, skinless chicken breast
• ½ teaspoon dried chili powder
• ½ dried oregano
• ¼ teaspoon dried cayenne red pepper
• ¼ teaspoon sea salt
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon dried paprika
• ⅛ teaspoon dried garlic powder
• ⅛ teaspoon cumin
• 1 tablespoon coconut oil
• 1 large shallot, minced
• 2 garlic cloves, minced
• 1 organic lemon, juiced
• 3 cups low sodium chicken broth
• 1 cup coconut cream
• 1 bunch of asparagus, trimmed and cut into 1” pieces
• 1 cup frozen peas, rinsed {omit for paleo}
• Fresh parsley as garnish

Directions

• In a bowl combine chicken and all ingredients through cumin. Toss together to coat chicken.
• If you do not have the capability to sear or brown your meat in your slow cooker use a heavy skillet, like cast iron.
• Over medium heat melt coconut oil and add shallot and garlic, sauté 2-3 minutes until softened.
• Push shallot and garlic to the outer edge of pan and add chicken. Cook until chicken starts to brown, about 4-5 minutes, flip and cook other side until browned, an additional 4-5 minutes.
• If using skillet add all ingredients to slow cooker.
• Add lemon juice and chicken broth and cook on low for 2 hours.
• Add coconut cream, asparagus and peas. Cook an additional 15-20 minutes or until asparagus is tender.
• Serve and enjoy.