This is an extremely versatile recipe. It freezes very well either before or after cooking. I like to prep the veggies on the weekend, so everything is ready to just toss in the slow cooker in the morning. Sometimes I'll double the veggies and use them as a topping for steak later in the week.
Layer in the crockpot:
Coconut oil
Veggies
Chicken
Spices
Garlic
Capers
Diced tomatoes
Chicken broth
Cook on low for 8 hours or cook on high for 4 hours.
Notes: This recipe freezes very well and tastes even better the second day. I usually serve it with cauliflower mash or on a baked potato. For non-Whole30 meals, this is great over a bed of barley, quinoa, or brown rice.