Ingredients
6 boneless, skinless, organic chicken breasts
1 can coconut cream
16 oz. greek plain yogurt
2 TBSP dry, minced onion
4 cups vegetable broth
1 large clove, minced garlic or 1 TSP garlic powder
16 oz. chopped, fresh organic mushrooms
1/8 cup white wine vinegar
freshly ground black pepper
Instructions
Place chicken breasts in bottom of large slow cooker. Mix remaining ingredients and pour over the chicken, and then cover. Cook on low for six to seven hours. Add sea salt to taste. Serve with quinoa noodles for a complete, delicious dinner.
Servings 6 servings