Creamy Southwest chicken

•  4 chicken breasts (frozen or thawed)
•  1 tbsp chili powder
•  2 tsp paprika
•  1 tsp ground cumin
•  1 tsp ground coriander
•  1 tsp garlic powder
•  1 tsp sea salt
•  1/2 tsp cayenne pepper
•  2 red bell peppers sliced
•  1 cup chicken broth
•  1/4 cup fresh lime juice
•  1 tbsp arrowroot starch*
•  1 tbsp water
•  1/2 cup coconut cream or coconut milk full fat
•  Fresh cilantro to garnish
•  Salt and pepper to taste

INSTRUCTIONS

FOR THE SLOW COOKER:

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. Place peppers on top of chicken. 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, if your mixture is extra runny feel free to add in another tbsp of arrowroot. 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, rice, potatoes, or pasta.
   
   
   **I skipped the first two steps and just threw it all in the crockpot.  At the end I shredded the meat.  Delicious!!!