Serves: 6-8

INGREDIENTS:

• 1 skinless chicken, cut into pieces
• 1/4 cup almond flour
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 cup chicken broth
• 1 cup sliced mushrooms
• 1/2 tsp. paprika
• 1 zucchini, sliced into medium pieces
• Ground black pepper
• Parsley to garnish

INSTRUCTIONS:

1. Season the chicken: Sprinkle 1 tsp. of salt over the chicken pieces to season them.
2. Coat the chicken with flour mixture: In a separate bowl, combine the almond flour, pepper, remaining salt, and paprika. Coat each piece of chicken with this mixture to add flavor and create a crispy texture when cooked.
3. Prepare the crockpot: Place the sliced zucchini at the bottom of the crockpot. Pour the chicken broth over the zucchini to add moisture and flavor to the dish.
4. Arrange the chicken in the crockpot: Arrange the coated chicken pieces on top of the zucchini layer.
5. Slow cook the chicken: Cover the crockpot and cook on low heat for 6 to 8 hours or until the chicken becomes tender and fully cooked.
6. Add mushrooms and cook further: After the initial slow cooking time, turn the crockpot to high heat. Add the sliced mushrooms to the chicken and zucchini in the crockpot. Cover and cook on high for an additional 10-15 minutes until the mushrooms are cooked to your desired tenderness.
7. Garnish and serve: Once the chicken, zucchini, and mushrooms are cooked, garnish the dish with fresh parsley and a sprinkle of ground black pepper for added freshness and flavor. Serve the delicious chicken and vegetable mixture with your favorite side dishes for a complete and satisfying meal.

Enjoy your flavorful and tender slow-cooked chicken with zucchini and mushrooms!

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

VARIATIONS:

1. Asian-inspired Twist: Add 2 tbsp. of soy sauce, 1 tbsp. of honey, and a splash of rice vinegar to the chicken broth before pouring it over the zucchini. Garnish with sesame seeds and chopped green onions.
2. Italian Flavors: Mix 1 tsp. of dried oregano and 1 tsp. of dried basil into the almond flour mixture. Instead of chicken broth, use tomato sauce as the base and add some sliced olives and artichoke hearts to the crockpot.
3. Mediterranean Delight: Season the chicken with 1 tsp. of dried thyme and 1 tsp. of dried rosemary along with the salt and pepper. Add 1/2 cup of pitted Kalamata olives and a handful of halved cherry tomatoes to the crockpot.
4. Creamy Mushroom Chicken: Stir in 1/2 cup of heavy cream or coconut milk into the crockpot along with the mushrooms to create a rich and creamy sauce.
5. Mexican-inspired Variation: Season the chicken with 1 tsp. of chili powder, 1/2 tsp. of cumin, and 1/2 tsp. of smoked paprika in addition to the salt and pepper. Serve the cooked chicken and vegetables over a bed of cooked quinoa or brown rice, and top with sliced avocado and a squeeze of lime juice.
6. Greek-inspired Twist: Season the chicken with 1 tsp. of dried oregano, 1 tsp. of dried thyme, and a pinch of cinnamon in addition to the salt and pepper. Replace the chicken broth with a mixture of lemon juice and Greek yogurt for a tangy and creamy sauce. Add some pitted black olives, diced cucumber, and crumbled feta cheese to the crockpot.