- 2 Tbsps unrefined coconut oil.
- 2 lbs. boneless, skinless chicken breasts
- sea salt and ground pepper, to taste.
- 1/2 cup chicken bone broth.
- 1 Tbsp gluten-free flour, or Arrowroot powder.
- 1 (15-ounce) can unsweetened coconut milk.
- 6 ounces sun-dried tomatoes, chopped.
- 1/2 cup freshly grated Parmesan cheese.
- 1 Tbsp dried Italian seasoning.
- 1/2 tsp crushed red pepper flakes.
Heat your coconut oil over medium-high heat in a large skillet.
Add in the chicken breasts to the pan and season with sea salt and pepper.
Sear until nicely golden brown on both sides. Roughly break the chicken in chunks and add it to the crockpot.
In a small bowl whisk the broth and flour really well, and pour it into the skillet where you cooked your chicken.
Place the skillet back over medium heat and bring to a gentle simmer to deglaze, stirring constantly.
Once the sauce from the pan will thicken, transfer it to the crockpot.
In a mixing bowl, stir together all remaining ingredients except for the spinach.
Pour this mixture over the chicken and stir well to combine everything.
Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours.
Once the chicken is done, add in your fresh spinach and stir until wilted.
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