Coconut Buttermilk Southwestern Chicken

Coconut Buttermilk Southwestern Chicken is a Gluten Free, Dairy Free, Low Carb, Paleo, crock pot or grill freezer meal!

Coconut Buttermilk Southwestern Chicken is so easy to make several bags up ahead of time, keep in the freezer and then pull out when you want to eat it.  The original recipe is for the grill and it is great that way, but winter cooking does not always make grilling convenient or even possible.  I recently put it in the crock pot instead of grilling and it was great cooked that way too.  It is just a little spicy and goes great with plain vegetables or a rice dish.  I love that it is made with healthy ingredients.  I adapted my recipe from paleoleap.

This recipe has it all

  • Low Carb

  • Gluten Free

  • Dairy Free

  • Paleo

  • Freezer Meal

  • Crock Pot Cooking

  • Or Grill

  • Easy

  • Delicious

 

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Coconut Buttermilk Southwestern Chicken
Gluten Free, Dairy Free, Low Carb, Paleo, crock pot or grill freezer meal!
COCONUT BUTTERMILK SOUTHWESTERN CHICKEN
Servings
people
Ingredients
Servings
people
Ingredients
COCONUT BUTTERMILK SOUTHWESTERN CHICKEN
Instructions
  1. Gather your ingredients.
  2. Make buttermilk with the coconut milk and lemon juice by combining and letting sit for 5 minutes.
  3. Add the rest of the ingredients except chicken to the buttermilk.
  4. Stir to combine.
  5. Label your gallon ziplock freezer bag. Add chicken to bag and pour buttermilk mixture over.
  6. Squish it together with your hands from the outside of the bag to coat the chicken well. Seal bag with as much air pushed out as possible. Freeze.
  7. When you are ready to cook it, thaw at least mostly for the crock pot or if grilling, thaw thoroughly.
  8. This is a true "dump meal". Dump it in a greased crock pot.
  9. Cover and cook on low for 6 hours. If you are grilling; remove chicken from marinade and grill 15-20 minutes until chicken is cooked through. Time to cook will depend on how thick your pieces are.
Recipe Notes

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