Dairy and Gluten Free (serves 4-6)
- 2 Lbs Chicken Breast skinless, boneless, halved
- 1 tsp Black Garlic Salt
- ¼ tsp Black Pepper
- ½ tsp Sea Salt
- ¼ Cup Water
- 1 tsp Oregano
- 6 Garlic Cloves
- 1 TBSP Parsley
- 3 TBSP Lemon Juice
- 2 Lemons Whole
- 1 tsp Thyme
- 2 TBSP Coconut Oil
- 1 tsp Lemon Zest
Directions:
Preheat the oven to 400 degrees. On a baking sheet place 4 garlic cloves and two lemon halved spray with non-stick and let roast for 15-20 minutes. In a small bowl mix seasonings (garlic salt, pepper, sea salt, oregano, parsley, and thyme). In a slow cooker or Instant Pot, brown chicken with coconut oil. Once chicken has been browned add all remaining ingredients into the pot. In a slow cooker (crockpot cook for 4-5 hours) in Instant Pot (cook for 1-2 hours or until chicken has been cooked through “dependent on thickness of chicken”). Serve hot. I like to serve with a side of roasted vegetables or even rosemary potatoes (baked).