I am in love with my slow cooker. I recently bought a new one on the recommendation of a friend that can brown the meat right in the crock pot. You can find it here on Amazon. I found that when a recipe called for me to brown the meat first I never did it because I didn’t want to waste a pan (and I’m lazy) so I’d just throw the ingredients in and skip that step. Well let me tell you browning makes it sooooo much better. This recipe is so delicious and was approved by everyone in my family! I like to serve it over spiralized zucchini, “zoodles” or cauliflower rice!
I am in love with my slow cooker. I recently bought a new one on the recommendation of a friend that can brown the meat right in the crock pot. You can find it here on Amazon. I found that when a recipe called for me to brown the meat first I never did it because I didn’t want to waste a pan (and I’m lazy) so I’d just throw the ingredients in and skip that step. Well let me tell you browning makes it sooooo much better. This recipe is so delicious and was approved by everyone in my family! I like to serve it over spiralized zucchini, “zoodles” or cauliflower rice!
- 4-6 pounded chicken breasts
- 1/2 cup coconut flour (could use regular)
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- zest of one lemon
- sea salt to taste
- 1 Tbsp Ghee (or butter or olive oil) for browning
- 2 Tbsp Ghee add to crockpot
- 1/4 cup lemon juice
- 1 cup organic chicken broth
- 2 pressed garlic cloves
- 1/4 cup capers
- 1 can drained arthichokes (halved)
- 1/2 cup whole cherry tomatoes (optional)
- Melt 1 Tbsp ghee in pan
- Combine flour and seasonings including lemon zest, dredge each chicken breast in the seasoning and brown 2 minutes on each side in the ghee. Place into the crockpot.
- Add the remaining ingredients on top of the chicken
- cook 6-8 hours on low, depending on your crockpot
From the book "The Art of Healthy Eating, grain free low carb reinvented - Slow Cooker" by Maria Emmerich
