SLOW COOKER CREAMY SOUTHWEST CHICKEN

SLOW COOKER CREAMY SOUTHWEST CHICKEN

INGREDIENTS

  • 1.5 lbs boneless chicken thighs or breasts
  • 1 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp cayenne pepper
  • 2 red bell peppers, sliced
  • 1.5 cups chicken broth
  • ¼ cup fresh lime juice
  • 1 tbsp arrowroot starch*
  • 1 tbsp water
  • ½ cup coconut cream or coconut milk (full fat)
  • Fresh cilantro to garnish

INSTRUCTIONS

  1. Begin by heating a large skillet to medium high heat. Use a non-stick spray or olive oil to lightly grease the pan.
  2. In a small bowl, mix together all spices. Rub each chicken breast or thigh on both sides with rub. Place each piece of chicken on to the pan, and sear for 1-2 minutes per side (inside will be raw).
  3. Bring chicken to the slow cooker, top with chicken broth and lime juice. Cook on low for 4-6 hours or until chicken is very tender. Mix together arrowroot with water, and add to the chicken broth mixture. Also add in coconut cream or milk. Cook on low for another 15-20 minutes until mixture is thickened and creamy.
  4. Serve hot on top of vegetable noodles, rice, or pasta.
NOTES
*arrowroot starch is a thickening agent that can be found in most health food sections of your grocery store.
**Use only the full fat coconut cream or milk (can be found in the Asian section of your grocery store). If not following a dairy-free diet, half and half can be substituted.

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