This dish is great for a cold day. You put all the ingredients in the slower cooker, and 5-6 hours later it is done. You can alter this dish in several ways. You can make it vegetarian by draining the water from tofu, then season the tofu, and saute until brown.  Replace the chicken broth with vegetable broth. I would add more vegetables like broccoli, cauliflower or green beans. I would cook it on low. You can probably cook it for 3-4 hours on low or until the vegetables soften.

You can remove the carrots and potatoes and  top the chicken and sauce on a 1/2 cup of rice or quinoa. If you do go that route, I would recommend using half of the third lime  juice and zest to season the rice. Add once the rice has been cook then season with the salt and pepper.

Ingredients:

  • 3 Chicken Breasts
  • 1 Tablespoon Chili Powder (I used Trader Joe’s Chili Lime Powder)
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • 2 Tablespoons grape seed oil
  • 1 Yellow Onion (cut in 1/8″ slices)
  • 3 Garlic Cloves (cut into small slices)
  • 1 bag of mini potatoes or 5 red or yukon potatoes cut into quarters
  • 4 medium carrots cut in 1/4″ rounds
  • 1 cup chicken broth
  • 3 – Limes (Zest of 1 – Juice of 2 or 1/4 cup) Use the third and cut into slices for a garnish.
  • 1 can of light coconut milk
  • 2 Tablespoons cilantro, chopped
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • Salt and Pepper to taste

Directions:

  1. In the slow cooker add 2 tsp of grape seed oil, potatoes, carrots, and season with salt and pepper. Mix until combined.
  2. Heat a skillet to medium high heat and add 1 tbsp grape seed oil. In a shallow bowl combine chili powder, cumin, paprika, and pepper. Set aside 1/2 tsp of seasoning.  Dry the chicken breasts, and season with a little salt on both sides. Then  rub the seasoning into the chicken on each side. Pan sear in the hot oil until each side is brown. Transfer chicken to slow cooker.
  3. Add the another tsp of grape seed oil to the pan used for chicken. Heat onions until they start to sweat 2-3 minutes, add garlic and the 1/2 tsp of reserved seasoning. Cook until fragrant. 2-3 minutes. Add onions and garlic to slow cooker.
  4. Add the chicken broth. lime zest, and lime juice and cook on low for 5-6 hours or high 3-4 hours. Right before the chicken is done, carefully remove the chicken and add coconut milk, cilantro, and cornstarch mixture. Add the chicken back to the slow cooker and continue to cook until sauce starts to thicken about 15-20 minutes.
  5. Garnish with lime slices, and additional cilantro.

Serves – 4 – Calories – 297 – Fat 14 g – Protein – 18.6 g – Carbs – 19.7 g