Coconut Chicken Crock-Pot Recipe
Ingredients
2 small onions minced
6 garlic cloves minced
2 tablespoons grated fresh ginger
1 tablespoon organic coconut oil
4 cups of organic chicken broth or mineral broth 2 (14-ounce cans coconut milk)
3 slices of fresh organic lemon
2 carrots peeled and sliced
10 cilantro stems tied in twine
1 lb. of chicken breast or thighs boneless
8 ounces of sliced fresh mushrooms
Juice of 2 limes
GARNISH:
1/2 cup chopped cilantro leaves 2 scallions sliced thin.
Directions
Turn on crock-pot - 4-6 hour setting works well. Crock-pot should be turned on before adding your raw meat.
Sauté onions, garlic, ginger and coconut oil until softened (about 5 minutes). Sprinkle with good quality salt. Transfer to crock-pot.
Sprinkle chicken with salt and sear on both sides for 5 minutes. Transfer to crock- pot and nestle onto vegetables.
Add broth, 1 can of coconut milk, lemon slices, carrots, and cilantro stems. Cover and cook until chicken is tender.
Transfer chicken to a cutting board and cut into pieces. Discard lemon pieces and cilantro stems.
Stir in mushrooms and cook on high until tender, about 10 minutes.
Warm up the other can of coconut milk in a small pot and add lime juice.
Stir hot coconut milk and shredded chicken into the soup and let sit for about 5
minutes.
Season to taste and garnish with scallions and cilantro.