Emulsifier Free Dairy Free Slow Cooker Creamy Chicken
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Learn more āIngredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 6ā8 thighs)
- 1 tsp salt
- Ā½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried italian seasoning
- 1 tbsp olive oil
- 1 cup chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp tapioca starch
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and Italian seasoning, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 3ā4 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 2 minutes. Transfer the chicken to the slow cooker insert.
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