Slow Cooker Creamy Southwest Chicken (Paleo and Whole30)

This was pretty good. I thought the sauce would be thicker. I think it's supposed to be. Not sure why it wasn't. It was easy to make and I would make it again.

Ingredients

Boneless chicken thighs or breasts
1 tbsp chili powder
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
1 tsp sea salt
½ tsp cayenne pepper
2 red bell peppers, sliced (I used green peppers)
1 cup chicken broth
¼ cup fresh lime juice
1 tbsp arrowroot starch
1 tbsp water
½ cup coconut cream or coconut milk (full fat)
Salt and pepper to taste

Directions

1. Begin by heating a large skillet to medium high heat. Use a non-stick spray or olive oil to lightly grease the pan
2. In a small bowl, mix together all spices. Rub each chicken breast or thigh on both sides with rub. Place each piece of chicken on to the pan, and sear for 1-2 minutes per side (inside will be raw)
3. Bring the chicken to the slow cooker, top with chicken broth and lime juice

4. Place the peppers on top of chicken and cook on low for 4-6 hours or until chicken is very tender

5. Mix together arrowroot with water, and add to the chicken broth mixture, if your mixture is extra runny feel free to add in another tbsp of arrowroot

6. Add in the coconut cream or milk and cook on low for another 15-20 minutes until mixture is thickened and creamy