Gosh darn it this slow cooker is the best thing that’s ever happened to me.  All it takes is a couple of ingredients and boom…6 hours later you come home to a delicious hot meal.  As someone who loves one pot meals, I had always used the dutch oven.  This is a great tool, mind you, but since it’s on the stove top, you need to be a little more mindful of it.  Not only that, but the time farm is usually 2-3 hours. 6-8 in the slow cooker (which then switches on to ‘warm’ after cooking time is up) let’s you go out and about your day without having to worry about it.

I had some chicken breast that I bought with the intention of making chicken salad but never not around to it.  I needed to use this stuff up before it ended up as money thrown out in the trash.  Here’s what resulted.  It was simple, flavorful, and so so easy (and cheap!).  I know it looks like a lot of ingredients, but it’s mostly stuff you probably have lying around already.

Ingredients

IMG_18212 tbsp ghee butter or coconut oil (or olive oil, whatever fat you use)
4 skinless chicken breast (boneless if that’s what you have)
1 onion, chopped
2 cloves garlic, smashed
1 green bell pepper, chopped
1 tsp crushed red pepper flakes
2 tomatoes, chopped
1/2 cup coconut milk
Juice of 1 lemon
1 tsp cardamom
1 tsp coriander
1/2 tsp tumeric
1/2 tsp paprika
1/8 tsp clove
1 stick cinnamon
4 inches fresh ginger, grated
1 bay leaf
salt and pepper

1) Heat your fat of choice in a pan over medium high heat. Salt and pepper the chicken breast and brown on both sides. Transfer to slow cooker.

2) Lower the heat to medium and add onion to the pan.  Sauté until translucent, then add garlic, bell pepper, and red pepper flake and saute another 3 min. Transfer to slow cooker.

3) Put all other ingredients into the slow cooker.  I like to give everything a shimmy at this point to get it all mixed together. Cook on low for 6 hours.

I served mine with cauliflower rice (I use Nom Nom Paleo’s recipe).

Happy (slow) cooking!

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