I’m not sure about any of you, but I grew up with cinnamon used only in sweet dishes. (Hello, my pre-Paleo friends, cinnamon toast and cinnamon rolls!) Lately, I have been using cinnamon quite a bit in savory recipes, and I have been loving it. Cinnamon provides a deep earthy flavor, which reminds me of autumn. (Yes, I prefer the term “autumn” to “fall.”) My Crockpot Cinnamon Chicken is warm and delicious and tastes like autumn in your mouth. Trust me on this. I served mine over mashed yams, but you could serve it over sweet potatoes, mashed potatoes, rice or cauliflower rice. Of course, by itself is delicious as well!

Crockpot Cinnamon Chicken | Easily Paleo

Crockpot Cinnamon Chicken | Easily Paleo

Ingredients:

Directions:

  1. Add the chicken thighs to the bottom of the Crockpot.
  2. Cover the chicken with the spices. (Add red pepper flakes if you want a spicy kick to the dish.)
  3. Add the chopped onion, carrots and tomato paste.
  4. Cover with coconut milk. Briefly stir the coconut milk to mix the tomato paste and vegetables.
  5. Cook on low for 4 to 6 hours or on high for 3 to 4 hours. (I cooked mine on low for 7 hours, and it still turned out fine. I was at a football game that went into overtime…)
  6. Once cooked, stir really well and shred the chicken with two forks. (Mine shredded during the stirring process.) Taste and add additional salt, if needed.
  7. Let cool for a few minutes (because mine was wicked hot) and eat up!

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