Poultry & Wild Recipes
Yes, you did read it right: Pad Thai done in the slow cooker! And Paleo as well :-) A really delicious Oriental dish made the Paleo way. The Crock Pot makes this type of meal even easier for you. Turn the Crock Pot on and 4 hours later your delicious meal is ready. Leaving you plenty of time to get on with other things,
Mung Bean sprouts
4 hr 0 min
Cut the zucchini and carrot into thin strands using a spiralizer.
Cut the spring onions into rings. Snipper the garlic and roughly chop the cashew nuts and coriander.
Season the chicken with salt and pepper and some of the cayenne pepper and ground ginger.
Put the coconut milk, chicken stock, sunflower seed butter, coconut aminos, fish sauce, ground ginger, garlic and cayenne pepper in the Crock Pot and stir thoroughly.
Put the chicken breast into the sauce in Crock Pot.
Cook for approximately 3-4 hours on the low setting until cooked.
Mix the zucchini and carrot strands with the mung bean sprouts. You can serve this raw or add it to the Crock Pot for the last half hour of cooking time. In this case, take out of the Crock Pot and leave to drain before dishing up.
Take out the chicken breast and cut into strips.
If the sauce is too thin, use some arrowroot to bind it.
Divide the vegetables over the plates, place the chicken on top and pour the sauce over.
Garnish with cashew nuts, coriander and spring onions.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Nuts, Nightshade, Legumes