Ingredients
Units
Scale
- 5 boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 2 tsp dill, dried
- 1 cup pickle juice or chicken stock
For the Sauce:
- 1 can coconut cream, liquid removed
- 1/2 cup Whole30 mayo
- 1 tbsp apple cider vinegar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp parsley, dried
- 1 tsp dill, dried
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Place the liquid in the bottom of the slow cooker. Place the chicken on top and sprinkle with the salt, pepper and dill. Set slow cooker on high for 3 hours or on low for 6 hours.
- Prepare the cream sauce by comining all the ingredients and mixing well. I used my Vitamix blender but a hand held mixer will work as well. Store in the fridge
- Once chicken is cooked, remove all the liquid. Using forks, shred chicken. Next, add cream sauce and stir to combine. Set slow cooker on high for 20 minutes with the lid off to allow flavours to blend.
Notes
- This recipe seems to be even better the next day
- I like to add a little hot sauce for some added kick.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Meals
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 4 oz
- Calories: 285
- Fat: 17.4 g
- Carbohydrates: 1.9 g
- Protein: 30.2 g
