1 ½ pounds chicken breast (approximately 3 large breasts)
salt + pepper to taste
1 teaspoon dried oregano
1 cup full fat coconut milk more if desired
3 tablespoon vegan butter or ghee
6 garlic cloves smashed
1 cup sun-dried tomatoes sliced
3 cups baby spinach
- Season chicken with salt, pepper and oregano. Add to slow cooker and pour in coconut milk. Drop in vegan butter or ghee, garlic cloves and sun-dried tomatoes.
- Cook on low for three hours or until an instant read thermometer reads 165F. Remove chicken to a side dish and tent with foil. Allow chicken to rest.
- Mix spinach into the sauce. If desired, cook pasta noodles to serve with sauce. Mix cooked noodles into sauce and top with sliced chicken.
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