Post by Loupy on Dec 26, 2018 18:26:11 GMT -7
CROCK POT AND IP CREAMY SOUTHWEST CHICKEN (PALEO, WHOLE30)
From: Amy @ www.wholesomelicious.com/slow-cooker-creamy-southwest-chicken/?
Creamy Southwest Chicken is sure to please everyone! Not only is the recipe made so easily in the slow cooker, but it’s packed with a spiced creamy and lime-y flavor! Dairy-free, Paleo, and Whole30 approved.
Prep time: 10 min
Cook time: 6 hrs
Total time: 6 hrs, 10 min
Serves: 5
Ingredients
1.5 lbs boneless chicken thighs or breasts
1 tbsp chili powder
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
1 tsp sea salt
1/2 tsp cayenne pepper
2 red bell peppers sliced
1 cup chicken broth
1/4 cup fresh lime juice
1 tbsp arrowroot starch*
1 tbsp water
1/2 cup coconut cream or coconut milk full fat
Fresh cilantro to garnish
Salt and pepper to taste
Instructions
For the Slow Cooker:
Begin by heating a large skillet to medium high heat.
Use a non-stick spray or olive oil to lightly grease the pan.
In a small bowl, mix together all spices.
Rub each chicken breast or thigh on both sides with rub.
Place each piece of chicken on to the pan, and sear for 1-2 minutes per side (inside will be raw).
Bring chicken to the slow cooker, top with chicken broth and lime juice.
Place peppers on top of chicken.
Cook on low for 4-6 hours or until chicken is very tender.
Mix together arrowroot with water, and add to the chicken broth mixture, if your mixture is extra runny feel free to add in another tbsp of arrowroot.
Also add in coconut cream or milk.
Cook on low for another 15-20 minutes until mixture is thickened and creamy.
Serve hot on top of vegetable noodles, rice, potatoes, or pasta.
For the Instant Pot:
Select the saute function on your Instant Pot and let your pot get hot.
Meanwhile, in a small bowl, mix together the spices.
Rub the chicken with the spice mixture.
Reserve any extra spices.
Coat the bottom of your Instant Pot with oil, and add chicken.
Cook chicken on each side for only a minute or 2, to seal in the spices.
Select cancel.
Place chicken broth, lime juice, any leftover spices, and peppers on top of the chicken. Secure the lid.
Select manual, and cook on high pressure for 7 minutes.
Once cooking is complete, use a quick release using a towel to cover the vent to prevent a mess.
Make sure to completely let out the steam.
Open the lid, pour in coconut cream or milk.
Mix together the water and arrowroot starch, and add to thicken the sauce.
If you want an even thicker sauce, add in another tbsp of arrowroot.
Salt to taste, add in any additional lime juice for more flavor.
Garnish with cilantro and serve over rice, cauliflower rice, vegetable noodles, or pasta.
Recipe Notes
*arrowroot starch is a thickening agent that can be found in most health food sections of your grocery store.
**Use only the full fat coconut cream or milk (can be found in the Asian section of your grocery store). If not following a dairy-free diet, half and half can be substituted.
Nutritional Information:
Calories: 379
Total Fat28g
Sat Fat: 10g
Cholesterol: 133mg
Sodium: 775mg
Potassium: 547mg
Carbs: 8g
Fiber: 1g
Sugar: 2g
Protein: 23g
From: Amy @ www.wholesomelicious.com/slow-cooker-creamy-southwest-chicken/?
Creamy Southwest Chicken is sure to please everyone! Not only is the recipe made so easily in the slow cooker, but it’s packed with a spiced creamy and lime-y flavor! Dairy-free, Paleo, and Whole30 approved.
Prep time: 10 min
Cook time: 6 hrs
Total time: 6 hrs, 10 min
Serves: 5
Ingredients
1.5 lbs boneless chicken thighs or breasts
1 tbsp chili powder
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
1 tsp sea salt
1/2 tsp cayenne pepper
2 red bell peppers sliced
1 cup chicken broth
1/4 cup fresh lime juice
1 tbsp arrowroot starch*
1 tbsp water
1/2 cup coconut cream or coconut milk full fat
Fresh cilantro to garnish
Salt and pepper to taste
Instructions
For the Slow Cooker:
Begin by heating a large skillet to medium high heat.
Use a non-stick spray or olive oil to lightly grease the pan.
In a small bowl, mix together all spices.
Rub each chicken breast or thigh on both sides with rub.
Place each piece of chicken on to the pan, and sear for 1-2 minutes per side (inside will be raw).
Bring chicken to the slow cooker, top with chicken broth and lime juice.
Place peppers on top of chicken.
Cook on low for 4-6 hours or until chicken is very tender.
Mix together arrowroot with water, and add to the chicken broth mixture, if your mixture is extra runny feel free to add in another tbsp of arrowroot.
Also add in coconut cream or milk.
Cook on low for another 15-20 minutes until mixture is thickened and creamy.
Serve hot on top of vegetable noodles, rice, potatoes, or pasta.
For the Instant Pot:
Select the saute function on your Instant Pot and let your pot get hot.
Meanwhile, in a small bowl, mix together the spices.
Rub the chicken with the spice mixture.
Reserve any extra spices.
Coat the bottom of your Instant Pot with oil, and add chicken.
Cook chicken on each side for only a minute or 2, to seal in the spices.
Select cancel.
Place chicken broth, lime juice, any leftover spices, and peppers on top of the chicken. Secure the lid.
Select manual, and cook on high pressure for 7 minutes.
Once cooking is complete, use a quick release using a towel to cover the vent to prevent a mess.
Make sure to completely let out the steam.
Open the lid, pour in coconut cream or milk.
Mix together the water and arrowroot starch, and add to thicken the sauce.
If you want an even thicker sauce, add in another tbsp of arrowroot.
Salt to taste, add in any additional lime juice for more flavor.
Garnish with cilantro and serve over rice, cauliflower rice, vegetable noodles, or pasta.
Recipe Notes
*arrowroot starch is a thickening agent that can be found in most health food sections of your grocery store.
**Use only the full fat coconut cream or milk (can be found in the Asian section of your grocery store). If not following a dairy-free diet, half and half can be substituted.
Nutritional Information:
Calories: 379
Total Fat28g
Sat Fat: 10g
Cholesterol: 133mg
Sodium: 775mg
Potassium: 547mg
Carbs: 8g
Fiber: 1g
Sugar: 2g
Protein: 23g
