Wash and cut off any fat from your chicken breasts (you don’t have to do this step, but I always do…we don’t like to take a bite of our chicken and run into fat).
Chop/dice onions and garlic.
Place onions in crockpot
In your mixing bowl combine water, stevia drops, curry powder and ground nutmeg. Make sure it’s well mixed.
Place chicken breasts in the bowl and coat them well with your juice mixture. Place chicken breasts in the crockpot on top of the onions. Pour remaining juice on top of the chicken.
Add sea salt and ground black pepper to taste. I added about ½-1 teaspoon of each.
Cover crockpot and cook for 6 hours on LOW.
Once 6 hours have passed, add your sliced apples and let cook on LOW for another 40 minutes.
In your measuring cup mix apple cider vinegar, chicken broth and coconut flour. Pour mix in the crockpot. Cover crockpot and cook on HIGH for about 15 minutes (sauce should become bubbly and thicken up a notch).
Done! If not eaten immediately, keep chicken on WARM in your crockpot. House will smell great. You’ll see.