Slow Cooker Keto Chicken Coconut Curry

Preparation time: 20 minutes
Cook time: 4 hours
Total time: 4 hours 20 minutes
Yield: 4 Servings

Ingredients:

• 2 skinless, boneless chicken breasts (500 grams)
• 1 red bell pepper (115 grams)
• 1 green bell pepper (115 grams)
• 1/2 white onion (150 grams)
• 12 oz. riced cauliflower

Sauce:

• 1 1/2 tsp. Curry Powder
• 3/4 tsp. Salt
• 1/4 tsp. Black Pepper
• 1 tsp. Paprika
• 1 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/4 tsp. Cayenne Pepper
• 1/2 tsp. Dried Ginger 
• 1/2 tsp. Dried Thyme
• 1 tsp. minced garlic
• 4 Tbsp. Olive Oil
• 1 can Coconut Milk (13.5 fl. oz.)

Garnish:

• 1 bunch cilantro (14 grams), chopped, divided into four portions
• 1 lime, cut into four wedges

Directions:

1. Spray your slow cooker and put the chicken in, can be frozen. Cut the peppers and onion into strips and put in the slow cooker. Pour the riced cauliflower over the top. 
2. In a bowl, combine all the seasonings and whisk to make them uniform. Add the minced garlic, olive oil, and coconut milk and whisk to combine. Pour over the chicken and vegetables.
3. Cover and cook on HIGH for 4 HOURS.
4. Cube or shred chicken and portion out to 4 servings. 
5. Garnish with cilantro and a lime wedge.

Nutrition (per serving):

• 418 Calories
• 27g Total Fat
• 12.4g Saturated Fat
• 91.2mg Cholesterol
• 531mg Sodium
• 12.4g Total Carbs
• 4.2g Fiber 
• 3.5g Sugars
• 31g Protein