Crock Pot sticky chicken — Meal
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Macros (per serving)

Fat

68%

(43 g)

Protein

21%

(31 g)

Carbs

11%

(17 g)

16 g Net,

1 g Fiber

575 Calories (per serving)

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Slowcooker Recipes

Poultry & Wild Recipes

Crock Pot sticky chicken

By Meal.com

If you have a Crock Pot then you are lucky as this recipe makes use of one. Recipes made in the Crock Pot are delicious and the kitchen (and house) are filled with welcoming aromas. It's also very easy to make. The biggest advantage is that the Crock Pot does most of the work, leaving you free to get on with other things. Make cauliflower rice or zoodles as a side dish and you have a really delicious and filling meal.

Ingredients

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Chicken thighs

1 kg

Tapioca flour

30 g

Black pepper

12 tsp

Coconut oil

2 Tbsp

Cashew nuts

100 g

Spring onion

2 pieces

Sesame seed

2 Tbsp

For the sauce

Garlic

3 cloves

Tomato paste

2 Tbsp

Coconut blossom sugar

1 Tbsp

Fresh ginger

1 cm

Sesame oil

1 Tbsp

Rice vinegar

2 Tbsp

Coconut aminos

3 Tbsp

Chili flakes

1 pinch

Celtic sea salt

12 tsp

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

3 hr 0 min

1

Cut the chicken thighs into cubes, the spring onion into rings, chop the garlic and finely slice the peeled ginger.

2

Put the chicken together with the tapioca and pepper in a bowl and mix until the chicken is coated.

3

Melt the coconut oil in a wok and fry the chicken.

4

To make the sauce, put all the ingredients into a small bowl and mix thoroughly. It is quite thick.

5

Put the chicken in the Crock Pot together with the sauce and stir.

6

Cook for 2 to 3 hours on the low setting.

7

Serve, for example, with cauliflower rice and garnish with the cashew nuts, spring onion and sesame seeds.

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Details

Allergens

Nuts, Nightshade, Sesame

Diet

Paleo, Sirtfood

Course

Lunch, Dinner, Side dish

Cooking equipment

Slowcooker

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