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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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