Satay Slow Cooker Chicken Breasts

I LOVE my crock pot. Especially since I started eating meat which coincided with my increased training. This is so easy! I love the creaminess of the coconut milk and almond butter that is complimented by the zest of the lime and kick of the del arbo chillies. I ate this with wild rice and steamed baby bok choi. To keep it paleo, skip the wild rice!

Ingredients

2 chicken breasts
1 12oz can coconut milk
2 dried del orbo chillies, smashed
2 kaffir lime leaves
1 lime, juiced
2 tbsp almond butter
1 tbsp Epicure Satay Seasoning
1 tsp garlic chili sauce
1/2 yellow onion, diced
sliced almonds, for garnish

Instructions

1. Put your crock pot on high.
2. Dice the onion, add it to the crock pot.
3. Grind your del orbo chillies in a pestle and mortar.
4. Add your chillies to the crock pot along with the coconut milk, lime leaves, lime juice, almond butter, satay seasoning and garlic chili sauce. Mix until well combined.
5. Place your chicken breasts into the sauce, put the lid on, and let cook om high for 3 hours. If you put the crock pot on low, cook for 6 hours.
6. At the 3 hour mark, shred the chicken with 2 forks. Let the sauce soak into the shredded chicken for a few minutes and then serve. Garnish with sliced almonds :).