Buttered Chicken

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Buttered Chicken 

 Ingredients:

2 pounds chicken thighs
1 shallot, diced
1 (13.5oz) can full-fat milk of choice (ie. coconut, Whole)
1 (6oz) can tomato paste
3 tablespoons grass-fed ghee or butter
4-5 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
Sea salt, to taste
Cayenne pepper, to taste
3 cups cauliflower rice
 

Directions:

1. Place everything but the cauli-rice into a Crock

2/ Cook on high for 3-4 hours, or low for 6-8 hours. 

3. Add the cauliflower rice into the slow cooker 1 hour prior to finishing your cook time.  (You could use rice if you want a grain, or noodles, you choose!)

4. Remove the chicken skin.

5.  Shred the chicken and divide the recipe into 4 bowls.

If you don’t use all the sauce, your nutritional information will vary.

 Note: Many grocery stores now carry cauliflower rice, both fresh and frozen. This is a great shortcut! you would like to make it from scratch, simply remove any long stems from a medium head of cauliflower and discard. Place the florets into a large food processor. Pulse until it resembles rice. Lay the cauli-rice onto a nonstick baking sheet and coat the top with coconut oil cooking spray. Season with ½ teaspoon of garlic powder, if desired. Bake at 400 degrees for 10 minutes. Remove. Season with sea salt and pepper, and serve. You can freeze portions for future use as well.

Nutrition Information:

659 calories ; 43 g fat; 49 g pro; 23 g carb

*note: Portions is from the 21 Day Fix/Portion Fix program. Click here for more information, or contact me!