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Coconut Lemon Chicken in a bowl.
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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.
Prep Time10 minutes
2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Dinner
Servings: 9 people

Equipment

  • Slow Cooker

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

  • 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 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.
  • If using a skillet, add all ingredients to the slow cooker.
  • Add lemon juice and chicken broth and cook on low for 2 hours.
  • Add coconut cream, asparagus and peas. Cook for an additional 15-20 minutes or until asparagus is tender.
  • Serve and enjoy.