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Crockpot Chicken and Artichoke Hearts

Yield: 6 servings

Ingredients:

• 8 Chicken Thighs, boneless & skinless
• Sea Salt
• Pepper
• 2 Tbsp Avocado or Olive Oil
• 1 Lemon, sliced
• 32 oz Artichoke Hearts (in water, not marinated)
• 1 cup Chicken Broth (no added sugar)
• 1/2 cup Full-Fat Coconut Milk
• 3 Tbsp Arrowroot Starch, divided

Directions:

1. Salt and pepper Chicken.
2. Cook chicken in oil until browned.
3. Cut artichoke hearts into quarters and layer in the bottom of the Crockpot.
4. Add browned chicken.
5. Mix 2 tablespoons of the starch with chicken broth,
6. Add in the coconut milk.
7. Pour mixture over chicken.
8. Place one lemon slice on top of each piece of chicken.
9. Cook on HIGH for 4-6 hours.
10. Remove the lemons and discard.
11. Shred the chicken and set aside.
12. Mix the remaining 1 tablespoon of starch with 1 tablespoon of water. Add to the Crockpot and stir to thicken.
13. Add the chicken back to the Crockpot and stir to combine.
14. Serve hot.