1 can full-fat coconut milk (organic is best)1 tbsp. curry powder1/2 tsp. ground turmeric1/2 tsp. sea saltPinch of black pepper4 boneless chicken breastsJuice of 1 lemon2 garlic cloves, minced1 small yellow onion, diced-Start by whisking together the coconut milk (include the cream), curry, turmeric, salt, and pepper in a medium bowl.-Next, add the chicken breasts to the base of a slow cooker and top with the coconut milk mixture, lemon juice, garlic and onion.-Cook on low for 6-8 hours, or until the chicken is tender and can easily be shredded.-Shred the chicken before serving and enjoy over cauliflower rice.