Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts
- 1 tablespoon ghee
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 1 small jalapeno, seeds and membranes removed, finely diced
- 2 celery stalks, chopped
- 2 carrots, shredded
- 1 cup cabbage, chopped
- 6 cloves garlic, minced
- 2 ½ teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon Himalayan salt
- ¼ teaspoon black pepper
- 1 (14 oz) full fat coconut milk
- 2 (32 oz) organic chicken broth
- ½ lime, juiced
- ½ cup fresh cilantro, chopped
Instructions
- On a cutting board cut the onion, bell pepper, jalapeno, garlic, celery, cilantro, and cabbage. Shred the two carrots.
- In a large saucepan over medium heat add 1 tablespoon of ghee and saute the onion, bell pepper, garlic, and jalapeno.
- Place the chicken breast on the bottom of the slow cooker. Add the sautéed vegetables, celery, cabbage, cilantro, ground cumin, chili powder, dried oregano, Himalayan salt, black pepper, and organic chicken broth. Stir till the liquid is mixed with the vegetables.
- Cover on high for 3-4 hours or low for 8 hours.
- Remove chicken to a large mixing bowl or cutting board, shred it and return the slow cooker.
- Add full fat coconut milk, lime juice and fresh chopped cilantro. Stir to combine. Cook for another 10 minutes. Taste and season with additional salt and pepper as desired.
Nutrition
- Serving Size: 12
- Calories: 197
- Sugar: 2
- Sodium: 614
- Fat: 10
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 6
- Protein: 21
- Cholesterol: 51