Creamy Sundried Tomato Chicken
Prep: 15 mins
Cook: 4 hrs 15 mins
1 T + ¼ cup avocado oil
¼ cup coconut flour
1 t salt
½ t ground black pepper
6 boneless, skinless chicken thighs, patted dry with paper towels
2 cups chicken bone broth
½ cup sun-dried tomatoes in olive oil, drained and sliced
1 sprig + 2 T minced fresh basil
1 cup full-fat coconut milk
Heat a large skillet over medium-high heat. Add the avocado oil.
In a mixing bowl, combine the coconut flour, salt, and pepper. Dredge (completely coat) each chicken thigh in the coconut flour mixture, and place in the skillet.
Brown the chicken for 2–3 minutes on each side, and then place on the bottom of a 6-quart slow cooker.
Add the chicken bone broth, sliced sun-dried tomatoes, and the sprig of basil.
Cook on LOW for about 4 hours, or until the chicken is cooked through completely.
When the chicken is cooked, remove the thighs, and set them aside.
Transfer the liquid and the tomatoes to a large pot. Add the coconut milk, and bring to a simmer over medium heat. Cook until thickened and reduced by half (about 10 minutes).
Plate the chicken thighs, and top with the sauce and tomatoes.
Sprinkle with minced basil, and serve over raw or sautéed zucchini noodles.