Some of the clients I meet with have protein aversion because of the texture of the chicken, but I find when they put chicken in the crockpot the texture is easier to ingest.
Ingredients:
2 lb. chicken breast ( 1 used frozen breasts)
1/2 c. almond butter
2 tablespoons of coconut oil
1 T. cumin
1/2 cup of coconut milk or creamer
1 tsp. crushed garlic
1 lime, juiced
1/4 c. Gluten – Free Thai Peanut Sauce
1/2 c. free-range organic chicken broth
1 bag of frozen Asian mix vegetables (like red pepper, onion, snap peas, water chestnuts, mushrooms, asparagus etc..)
*kelp noodles or a head of cauliflower for cauliflower rice
Directions:
- Oil slow cooker with coconut oil. Place chicken into bottom of crock and add almond butter and veggies.
- Add cumin and garlic.
- Squeeze in lime; add Thai sauce, coconut milk (creamer), and chicken broth.
- Stir as well as you can to combine
- Cover and crock on LOW 6-8 hours, or HIGH for about 4 hours.
- Serve over kelp noodles or cauliflower rice
Enjoy!
Fit Chic
*For more wonderful recipes like this one don’t forget to purchase my new Ebook “Cooking Fit” A Fit Chic LA’s Guide to Healthy Eating.