Crockpot Chicken Pad Thai

Monday, February 1, 2016

serves 6

Happy Monday, everyone! This week, I wanted to share with y'all my crockpot chicken pad Thai recipe. It is super easy to put together and makes great leftovers. This dish is perfect for any busy, chilly week. And trust me, you don't want to skip on any of the toppings. I hope you enjoy!

What You Need
2 -3 lbs of chicken breast
4 medium zucchini or yellow squash, spiralized
2 large carrots, shredded or spiralized
2 green onions, chopped
1 cup coconut milk
1 cup chicken stock
3 TBS almond butter (or peanut butter)
1/4 TBS coconut aminos (or soy sauce)
1 TBS fish sauce
1 TBS fresh ginger, minced
4 cloves garlic, minced
1/2 TSP cayenne pepper
1 TSP red pepper flakes
Salt & pepper
Powdered ginger

Toppings
Green onions, chopped
Roasted cashews
Cilantro

Directions
1. Season chicken breasts with salt, pepper, cayenne pepper, and powdered ginger. 
2. In crockpot, whisk coconut milk and chicken stock until combined. 
3. Next, whisk in almond butter, coconut aminos, fish sauce, fresh ginger, 2 chopped green onions, cayenne, and red pepper flakes until completely combined.
4. Place chicken into liquid and then place spiralized zucchini or squash and carrots on top of chicken. Try your best not to put them into the liquid so they are steamed and not stewed. 
5. Cook on low for 5-6 hours and then remove zoodles first so they don't get soggy. 
6. Serves zoodles with chicken on top and top dish with green onions, roasted cashews, and fresh cilantro. Enjoy! 

{via Paleo Pot}

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