Slow-Cooked Creamy Southern Chicken
This is my take on a "Southern-Style" chicken. You can easily double the recipe if you want a shit-tonne for extra lunches and dinners!

Ingredients:
750g chicken breast
1 cup of chicken broth
Juice of 1 lime
3 garlic cloves, crushed
2 red capsicums, sliced
2 teaspoons smoked paprika
½ teaspoon cayenne
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon sage
1 teaspoon sea salt
1 teaspoon apple cider vinegar
½ cup coconut cream
1 tablespoon tapioca flour
Salt and pepper to taste
To serve: Roasted potatoes, or rice
Method:
Pour the broth, lime juice, all the seasonings and the apple cider vinegar into the slow-cooker, mixing to combine
Put the chicken breasts in the slow-cooker, toss to coat
Sprinkle the red capsicums evenly over the top
Cook on low for 8-10-hours
Half an hour before serving, shred the chicken apart with two forks
Add the coconut cream, and mix to combine
Mix the tablespoon of tapioca with a small amount of water until it forms a paste, then add this to the slow-cooker and mix thoroughly (if your juice is still a little runny and you want it to be thicker, you can add another tablespoon of tapioca flour paste)
Serve on top of some roasted potatoes, or rice here like I did
Season with salt and pepper, and serve with some fresh limes
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