Chicken Enchilada Casserole


  1. 4 boneless chicken thighs
  2. 1 yellow onions
  3. 1 red pepper
  4. 1 14 oz can diced tomatoes  (with green chiles for added spice)
  5. 1 packet dry enchilada seasoning or make your own
  6. 3 cups baby potatoes
  7. Fresh cilantro for garnish
  8. ¼ cup coconut cream
  9. 1 teaspoon apple cider vinegar
  10.  1 juice of lime or 1 tablespoon lime juice


  1. In slower cooker place thighs on bottom  in single layer
  2. Add all other ingredients with the exception of cilantro
  3. Cook on low for 4-6 hours until chicken can be pulled apart 
  4. Garnish with cilantro
  5. Enjoy!

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