Slow 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 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 enjoy the warmer weather I brought out my computer and got some work done. I wasn’t in the mood for spending the day in 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.
- 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
- 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.
FOR THIS RECIPE, I RECOMMEND
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Avocado Lime Cilantro Dressing
Sheet Pan Chicken Cauliflower
Baked Egg Ricotta Thyme Cups
Southwestern Chicken Wonton Cups
WOW! My mouth was watering just reading this, can’t wait to try it!
Thank you so much Sarah- it really is a delicious dish!
This meal was one of the most bland things I’ve ever had. I definitely do not recommend making this.
Sorry to hear you didn’t like it Anon.