1 tbsp pasture butter like Kerrygold
1 lb. organic, pastured chicken thighs, cut into small chunks
1 cup coconut milk
1 cup organic chicken broth
2 cups broccoli florets, cleaned and trimmed (or broccolini)
1 medium carrot, shaved with potato peeler
½ yellow onion, sliced thin
1 handful fresh cilantro, chopped
1 bag cauliflower rice, steamed and drained
Optional: sprouted pumpkin seeds, avocado slices, roasted coconut flakes
- Heat a skillet and add 1 tbsp of butter. Add chicken pieces and sauté for 2 minutes. Remove the chicken and place in crockpot.
- While the skillet is still hot, add onion. Sauté until caramelized a nice brown color, then add coconut milk and chicken broth. Scrape the bottom of the skillet to get all the drippings and pour over chicken into the crockpot.
- Add broccoli and carrots to the crockpot. Cook on low for 4 hours.
- Add salt and pepper to taste. Serve over cauliflower rice tossed with chopped cilantro. Top with pumpkin seeds, avocado and roasted coconut flakes for added flavor!