Slow Cooker Creamy Southwest Chicken over Sweet Potato Rice

I was out of town this past weekend, so I ended up ordering Power Supply lunches for the week and made this crock pot recipe for another meal. Although I normally would have paired this type of chicken recipe with a cauliflower rice, I really needed a sweet potato/carb meal, so I whipped out the sweet potato rice again. I thought it actually paired pretty well and tasted delicious! To make the sweet potato rice I simply pulsed about five sweet potatoes in the food processor, then added them to a frying pan with bacon fat and salt, and heated until soft. The crock pot chicken was incredibly simple and an awesome chicken recipe to have in your back pocket for when you don't have a lot of time to meal prep. The only notes I have about the recipe was there was a ton of extra sauce, which I did not end up using, but I did pour some back over the chicken and sweet potato rice. Also, I suggest just slicing the red pepper as the recipe says to do. I am too used to dicing everything that I accidentally diced the peppers and took more time in the kitchen then needed. Anyways, a bit random of a pair, but this southwest chicken over sweet potato rice turned out awesome!

Slow Cooker Creamy Southwest Chicken
Ingredients:

• 1.5 lbs 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
• 1.5 cups chicken broth
• ¼ cup fresh lime juice
• 1 tbsp arrowroot starch*
• 1 tbsp water
• ½ cup coconut cream or coconut milk (full fat)
• Fresh cilantro to garnish

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 chicken to the slow cooker, top with chicken broth and lime juice. 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. Also add in coconut cream or milk. Cook on low for another 15-20 minutes until mixture is thickened and creamy.
4. Serve hot on top of vegetable noodles or rice.

Original recipe found here