Slow Cooker Coconut Lemon Chicken {gluten free + paleo}

SlowSlow Cooker Coconut Lemon Chicken is a creamy, vibrant dinner recipe that is sure to become a favorite go to recipe. Not only is this made in one pot but it is healthy, low-calorie, high protein, gluten-free, dairy-free and can be made paleo friendly.

Happy Monday, friends!

Spring fever is in the air, and I tried to spend as much time outside as I could soaking up some well needed Vitamin D over the weekend. Goodness some sunshine can sure lift the spirit and give us a well needed boost of energy.

While I was sitting outside on the patio enjoying the warmer weather I brought out my computer and got some work done. I wasn’t in the mood for spending the day in the kitchen so I threw together this slow cooker coconut lemon chicken.

I was lucky enough to get a new slow cooker for Christmas, and believe it or not this is the first time I got the chance to use it.  One of the things we all love about using a slow cooker is that it makes preparing a delicious recipe easier. 

However, most slow cooker recipes using a protein taste best if you brown the meat first before you start the process of slow cooking, which means you have to dirty up a skillet before you ever get your slow cooker started.

My new cooker has the capability of browning and searing meat so that all cooking is done in one pot. This is a WONDERFUL thing. If you are in the market for a new cooker, I highly recommend looking into a unit that allows you this option.

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Slow Cooker Coconut Lemon Chicken

To make this lemon chicken in the slow cooker, you will first need to brown the chicken breasts in the pot on the sauté setting or in a pan on the stove top. This step is important because it helps to create a flavorful and crispy skin on the outside of the chicken.

Course Dinner

Prep Time 10 minutes

Total Time 2 hours 40 minutes

Servings 9 people

Ingredients

• 3 lb of boneless skinless chicken breast
• 1/2 teaspoon dried chili powder
• 1/2 dried oregano
• 1/4 teaspoon dried cayenne red pepper
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon dried paprika
• 1/8 teaspoon dried garlic powder
• 1/8 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

Instructions

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

FOR THIS RECIPE, I RECOMMEND

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