1.5 lbs chicken thighs/breasts
1 Tbls chili powder
2 tsp paprika
1 tsp cumin
1 tsp coriander
1 tsp garlic powder
1 tsp sea salt
1/2 tsp cayenne pepper
2 bell peppers, sliced
1 cup chicken broth
1/4 cup lime juice
1 Tbls arrowroot starch
1 Tbls water
1/2 cup coconut cream or coconut milk (full fat)
cilantro for garnish
Mix spices together and rub on chicken; place chicken into crockpot. Add chicken broth and lime jiuce, and place peppers on top. 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. Add coconut cream/milk, and cook on low for another 15-20 minutes.
(Source: https://www.wholesomelicious.com/slow-cooker-creamy-southwest-chicken/)
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