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:

1. Pour the broth, lime juice, all the seasonings and the apple cider vinegar into the slow-cooker, mixing to combine

2. Put the chicken breasts in the slow-cooker, toss to coat

3. Sprinkle the red capsicums evenly over the top

4. Cook on low for 8-10-hours

5. Half an hour before serving, shred the chicken apart with two forks

6. Add the coconut cream, and mix to combine

7. 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)

8. Serve on top of some roasted potatoes, or rice here like I did

9. Season with salt and pepper, and serve with some fresh limes

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