It’s fair to say that I was obsessed with trying this slow-cooker recipe from the moment I saw it! It was very easy to make, and I quite enjoyed the first few spoonfuls. However, both of us ended up feeling quite sick from it towards the end of the meal.
We haven’t tried it again since, and I don’t think we ever will. I think the problem may have been the coconut milk – it was just too rich for us and we kept tasting it all night. But if coconut milk is your thing this may be perfect for you!
Ingredients:
- 500 g (17.6 oz) of chicken breasts, halved
- 1 cup (250 ml or 8.5 fluid oz) of chicken stock
- 400 g (14.1 oz) of canned tomatoes, chopped in juice
- 400 ml (13.5 fluid oz) of coconut milk
- 1 glove of garlic, crushed
- 2 Tbsp of italian seasoning
- 1 Tbsp of dried basil
- Sea salt and pepper to taste
Recipe:
- Put all of the ingredients into the slow-cooker, and cook for 9 hours on low.
- After 9 hours take two forks and shred the chicken, then return it to the pot.
- Set the slow-cooker on warm until ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper).
Nutritional Info:
| Calories | Carbs | Fibre | Net Carbs | Fat | Protein | |
|---|---|---|---|---|---|---|
| Chicken | 510 | 0 | 0 | 0 | 15 | 120 |
| Chicken stock | 26 | 4 | 0 | 4 | 0 | 3 |
| Tomatoes | 65 | 12 | 0 | 12 | 1 | 3 |
| Coconut milk | 720 | 5 | 0 | 5 | 68 | 0 |
| Garlic | 4 | 1 | 0 | 1 | 0 | 0 |
| Total | 1,325 | 22 | 0 | 22 | 84 | 126 |
| Per serving (1/4) | 331 | 6 | 0 | 6 | 21 | 32 |
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