Crock pot Tuesday: chicken pad Thai

Hooray! It's crockpot Tuesday. I love easy meals. I also love trying new things. I've never had pad Thai before, so I thought it would be fun to try. Plus this means I get to use my vegetable slicer again :) I really love that thing if you couldn't tell. 

This morning was going to be a super busy morning. I had one client then had to hurry home to eat, feed Jaedyn, and throw everything in the crock pot before 8, so we could get down to my moms for a pool party (and a work out too). Thankfully the hardest/longest prep for this was slicing my zucchini and I was waiting to do that until I got home because my crock pot cooks high and knew the veggies would be a soggy mess if I put them in there.   So I threw everything in there & then placed the chicken on top (my chicken was frozen - didn't have time to unthaw it) set it on low for 6 hours and headed out the door. Once I got back from my moms, I put the carrots & zucchini through the slicer and then carefully placed them on top of the meat & turned the crock pot back on low for 30 minutes which turned out to be perfect timing before Dave got home. 

This turned out super tasty & had a bit of heat at the end :) my veggies still turned out a little soggy, so next time, ill just steam them on my own, but definitely another winning recipe! Enjoy! :) 

• 2 to 3 pounds of chicken thighs or breasts (skin removed). 
• 2 medium zucchini.
• 1 large carrot.
• 1 handful of bean sprouts (optional).
• 1 small bunch of green onions (for sauce and garnish)
• 1 cup of coconut milk.
• 1 cup of chicken stock.
• 2 heaping tablespoons of SunButter (sunflower seed butter, to replace peanut flavor).
• 1 tablespoon of Coconut Aminos (or wheat-free tamari, to replace soy sauce).
• 2 tsp of Fish Sauce. I use Red Boat fish sauce, which is paleo-friendly.
• 2 tsp of powdered ginger (or about 1 tbsp freshly minced ginger).
• 2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder.
• 1 tsp of cayenne pepper.
• 1 tsp of red pepper flakes.
• Salt & Pepper for seasoning the chicken.

How you make it:

1. Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder. If you have time, brown your chicken in a cast iron skillet to get the flavors going. This step is completely optional.
2. In your crock, add your coconut milk and chicken stock. Stir well. If you are using a full-fat coconut milk, make sure you stir until the coconut milk is fully dissolved into the chicken stock.
3. Add your SunButter, coconut aminos, fish sauce, ginger, garlic, 2 green onions chopped including the whites, cayenne, and red pepper.
4. Stir well until your SunButter is completely dissolved.
5. Place your chicken breasts or thighs into your base liquid.
6. Turn your zucchinis into veggie noodles with your spiral slicer, shred your carrots, and wash your bean sprouts.
7. Toss your zucchini noodles, carrots, and bean sprouts together on your counter to mix them well.
8. Nest, or balance your veggie noodles on top of your liquid and meat base in your slow cooker, and press down every so slightly. The goal is for them to be steamed, not stewed.
9. Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.
10. Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker.
11. To serve, remove the noodles first and set aside, making sure they are strained of any retained liquid.
12. Removed your chicken breasts or thighs. Debone if necessary, then chop into strips. Add back some of the remaining sauce/broth from the crock to the meat and mix well.
13. Place your meat and sauce over your noodles, and garnish with green onions (scallions), chopped cilantro, and chopped cashews. Enjoy!

Recipe is from:

http://paleopot.com/2013/05/paleo-slow-cooker-chicken-pad-thai-with-veggie-noodles/