CROCKPOT CHICKE RECIPES

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CROCKPOT CREAMY GREEN CHILE CHICKEN SOUP | CLEAN FOOD CRUSH



Crockpot Creamy Green Chile Chicken Soup | Clean Food Crush image

Crockpot Creamy Green Chile Chicken Soup

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Yield 6

Number Of Ingredients 15

2 tsps olive oil or avocado oil
1-1/2 lbs. boneless skinless chicken thighs
sea salt and freshly ground black pepper, to taste
1 large yellow or white onion, diced
4 garlic cloves, minced
1 Tbsp ground cumin
1 - 8 oz can diced green chiles
1 - 15 oz can crushed tomatoes, with juice
6 cups chicken bone broth
2 - 15 oz cans cannellini beans, drained and rinsed
1- 15 oz can full-fat unsweetened coconut milk
2 Tbsps GF flour, or Arrowroot powder
1-1/2 cups frozen peas, thawed
Toppings:
Shredded cheese, fresh cilantro leaves, diced avocado, lime wedges, high-quality corn chips

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Sear the chicken thighs until golden brown on both sides, about 3 minutes per side. Season with sea salt and pepper. Set aside on a clean cutting board and once ready to handle, slice them into large pieces. Transfer chicken to your crockpot.
  • Meanwhile, in that same skillet, saute your onion with the garlic for 3-4 minutes. Stir in the cumin. Transfer to the crockpot using a rubber spatula to get all the flavors in there.
  • Add the green chiles and the crushed tomatoes into your crockpot.
  • Stir in the broth and beans. Set the lid on and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
  • Once the time is up, use a pair of tongs to take the chicken out into a shallow dish. Shred your chicken then return it into the crockpot.
  • In a small bowl, whisk the coconut
  • milk with the flour until smooth.
  • Add your coconut milk-flour mixture into the crockpot together with the peas, stirring well to incorporate.
  • Cook on HIGH for 20-30 minutes more.
  • Ladle into bowls then add toppings of choice.
  • Enjoy!

CROCKPOT OR INSTANT POT TUSCAN CHICKEN - CLEAN FOOD CRUSH



Crockpot or Instant Pot Tuscan Chicken - Clean Food Crush image

Crockpot or Instant Pot Tuscan Chicken

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Yield 6

Number Of Ingredients 11

2 Tbsps unrefined coconut oil, or ghee
2 lbs. boneless, skinless chicken breasts
sea salt and ground pepper, to taste
1/2 cup chicken bone broth
1 Tbsp gluten free flour, or Arrowroot powder
1 (15-ounce) can unsweetened coconut milk
6 ounces sun-dried tomatoes, chopped
1/2 cup freshly grated Parmesan cheese
1 Tbsp dried Italian seasoning
1/2 tsps crushed red pepper flakes
8 ounces baby spinach leaves

Steps:

  • Slow Cooker Instructions:
  • Heat your coconut oil over medium-high heat in a large skillet.
  • Add in the chicken to the pan and season with sea salt and pepper.
  • Sear until nicely golden brown on both sides. Roughly break the chicken into large chunks and add it into the crockpot.
  • In a small bowl whisk the broth and flour together really well, and pour it into the skillet where you cooked your chicken.
  • Place the skillet back over medium heat and bring to a gentle simmer to deglaze, stirring constantly.
  • Once this sauce thickens, transfer it to your crockpot, using a good spatula to make sure you get all of it.
  • In a mixing bowl, stir together all remaining ingredients except for the spinach.
  • Pour this mixture over the chicken and stir well to combine everything.
  • Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours.
  • Once the chicken is done, add in your fresh spinach and stir until wilted.
  • Serve immediately with an extra sprinkle of Parmesan cheese if desired.
  • Instant Pot Instructions:
  • Set Instant Pot to sauté. Once hot, add your oil.
  • Add the chicken to your instant pot and season with sea salt and pepper.
  • Sear until nicely golden brown on both sides. Roughly break the chicken into chunks and remove it from the instant pot. Set chicken aside on a plate.
  • In a small bowl whisk the broth and flour together really well, and pour it into the instant pot where you just cooked your chicken.
  • With your instant pot on sauté, bring to a gentle simmer to deglaze, stirring constantly. Add chicken back into this mixture.
  • In a mixing bowl, stir together all remaining ingredients except for the spinach.
  • Pour this mixture over the chicken and stir well to combine everything.
  • Cover and seal the lid. Make sure the valve points to Sealed. Change setting to Manual and adjust time to 6 minutes on High Pressure.
  • When finished cooking, let naturally release for 10 minutes. Release the rest of the pressure using "quick release" and, after the pin drops, carefully remove the lid.
  • Add fresh spinach to your hot creamy chicken, then stir to combine just until your spinach is wilted.
  • Serve immediately with an extra sprinkle of Parmesan cheese if desired.
  • Enjoy!

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