Slow Cooker Paleo Mango Coconut Chipotle Chicken

Ingredients

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Chipotle Chili Powder

  Morton & Bassett

  3 tsp or 8g

Directions

1. Pour the coconut milk into the slow cooker. Peel the mango, cut the flesh into medium cubes, and add them to the cooker, along with the pit to infuse flavor.
2. Cut the chicken breasts into bite-size cubes, add to the slow cooker, and stir in the chipotle powder.
3. Cover and cook on high for about 3 hours or on low for 5–6 hours, until the chicken is tender and cooked through to 165°F. Discard the mango pit before serving.