Slow cooker paleo creamy mushroom chicken. Enjoy a better-than-takeout dinner with this deliciously savory slow cooker paleo creamy mushroom chicken. Made with simple ingredients, this family favorite is sure to please!
Slow Cooker Paleo Creamy Mushroom Chicken Recipe
In this post, we’re going to show you how to make a deliciously creamy slow cooker paleo mushroom chicken with spinach, curry, and coconut milk.
This recipe is perfect for those following a paleo diet or anyone looking for a healthy and flavorful meal. The combination of tender chicken, earthy mushrooms, vibrant spinach, aromatic curry, and rich coconut milk creates a dish that is both satisfying and nutritious.
So let’s get started and learn how to make this mouthwatering slow cooker paleo creamy mushroom chicken!
Spinach, Curry, and Coconut Milk
Now that we have introduced the slow cooker paleo creamy mushroom chicken recipe, let’s dive into the key ingredients that make this dish so delicious.
First up, we have spinach. This leafy green vegetable is packed with nutrients like iron, calcium, and vitamins A and C. It adds vibrant color and a fresh, slightly bitter taste to the dish.
Next, we have curry. This aromatic spice blend brings a depth of flavor and a hint of warmth to the chicken. It complements the earthiness of the mushrooms and adds a touch of exoticness to the overall dish.
Lastly, we have coconut milk. This creamy liquid extracted from mature coconuts lends a rich and velvety texture to the sauce. It also adds a subtle sweetness that balances out the savory flavors.
Together, these ingredients create a harmonious combination that will tantalize your taste buds. So, let’s move on to the next step and discover how to cook this mouthwatering slow cooker paleo creamy mushroom chicken!
Step-by-Step Instructions for Slow Cooking the Chicken
Now that we have explored the key ingredients, let’s dive into the cooking process for this mouthwatering slow cooker paleo creamy mushroom chicken.
First, you’ll want to prepare your slow cooker by setting it to low heat. Then, take boneless, skinless chicken breasts and season them with salt and pepper to taste.
Place the seasoned chicken breasts in the slow cooker. Next, add sliced mushrooms, minced garlic, diced onions, and a sprinkle of dried thyme. These ingredients will infuse the chicken with incredible flavors as they cook slowly. Now, it’s time to create the creamy sauce.
In a separate bowl, whisk together, chicken broth, and a tablespoon of curry powder until well combined. Pour this mixture over the chicken and vegetables in the slow cooker.
Cover the slow cooker with its lid and let it cook on low heat for 4-6 hours or until the chicken is tender and cooked through. As the chicken cooks, the flavors will meld together, creating a rich and creamy dish.
Once the cooking time is up, remove the lid and stir in the coconut milk and fresh spinach leaves. The residual heat will wilt the spinach perfectly. Allow the dish to sit for a few minutes before serving. And there you have it – a deliciously creamy slow cooker paleo mushroom chicken with spinach, curry, and coconut milk.
It’s a wholesome and satisfying meal that’s perfect for any occasion. Stay tuned for the final part where we’ll show you how to plate this delectable dish!
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Plating the Delicious Slow Cooker Paleo Creamy Mushroom Chicken
Now that our slow cooker paleo creamy mushroom chicken is cooked to perfection, it’s time to plate this delectable dish. Start by carefully removing the chicken breasts from the slow cooker and placing them on a serving platter.
The chicken should be tender and juicy, infused with the flavors of mushrooms, garlic, onions, and thyme. Next, using a ladle, spoon some of the creamy sauce over the chicken, ensuring each piece is generously coated.
The sauce is rich and velvety, thanks to the combination of coconut milk, chicken broth, and curry powder. Now, it’s time to add a pop of vibrant green to the dish.
Take a handful of fresh spinach leaves and scatter them around the chicken. The residual heat will wilt the spinach just enough, adding a touch of freshness and color.
Finally, garnish the dish with a sprinkle of dried thyme or a few fresh herbs like parsley or cilantro for an extra burst of flavor. And there you have it – a beautifully plated slow cooker paleo creamy mushroom chicken with spinach, curry, and coconut milk.
This dish is not only visually appealing but also incredibly delicious. It’s time to dig in and savor every creamy, flavorful bite. Enjoy!
Slow Cooker Paleo Creamy Mushroom Chicken
4 boneless and skinless chicken breasts or thighs 1 cup (250 ml) low-sodium chicken broth 1 cup (250 ml) coconut milk 1 clove garlic, peeled and minced 1 cup sliced mushrooms 1 yellow onion, peeled and diced 1 tablespoon curry powder 1 teaspoon dried thyme salt and freshly ground black pepper, to taste handful of spinach leaves Season the chicken with salt and black pepper and transfer them to a slow cooker. Add the mushrooms, garlic, onion, and thyme. Stir well. In a large mixing bowl, combine the broth and curry powder, Mix well and pour the broth mixture over the chicken and vegetables. Cover the pot and cook on a low-heat setting for 6 hours, or until chicken and vegetables are tender. Open the lid and stir in the coconut milk and chopped spinach leaves. Cook on a high-heat setting for a further 15 minutes. Turn off the cooker and open the lid. Stir the mixture well before serving. Transfer chicken and mushrooms to a serving plate. Pout the sauce over. Sprinkle with extra thyme, if desired. Enjoy!
Ingredients
Instructions
