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Turn your slow cooker on high and drizzle some coconut oil in the bottom.
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Dice onions, slice carrots, bell peppers, garlic, ginger and add to the crockpot. Also stir in 1 tbsp of curry. Allow these to sauté for 5-8 minutes while preparing the other ingredients.
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Lay chicken breasts flat in slow cooker on top of other ingredients. Top with 1 halved lime and bone broth.
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Cook on low for 5-7 hours or on high for 3-4 hours.
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At the end of the cooking time, mix together coconut milk, almond butter, fish sauce, and sriracha in a small bowl. Once combined, add it to the Crock-Pot and stir to combine.
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Remove chicken from the Crock-Pot and shred using 2 forks. Return shredded chicken to Crock-Pot.
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Add a dash of powdered stevia, mix well to combine, and taste test for temperature and flavor.
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Serve hot and garnish with lime wedges and fresh chopped cilantro.