Crock Pot Thai Chicken

Another freezer meal I did for Dave to have while I was gone, was this Thai Chicken. I figured since it was crockpot, he could easily make it on the weekend & wouldn't have to think about dinner & could relax. I stumbled across this recipe & it sounded good, so I went with it. I actually got to try some of this because he made it Sunday night & I came home Wednesday night and was home for a day before we left for Tahoe.  It was soooo good! But I have a thing for coconut milk sauces right now & especially ones served over cauliflower. So you may not agree with me on this, but if you like Thai food & want a meal you can chuck in the crock pot, then this meal is for you :) 

Crock Pot Thai Chicken

Ingredients:

• 4 medium chicken breasts
• 2 bell peppers, coarsely chopped (any color)
• 1 onion, diced
• 1/2 cup chicken broth,preferably homemade
• 1/4 cup coconut aminos #1
• 1 Tablespoon ground cumin
• 3 teaspoons garlic, minced
• 1/2 teaspoons red pepper flakes
• salt and pepper, to taste
• 2 Tablespoons arrowroot powder
• 2/3 cup almond butter
• 1 Tablespoon coconut aminos #2
• 6 limes, juice freshly squeezed

Directions:

Place chicken, bell pepper, onion, chicken broth, coconut aminos #1, cumin, garlic, red pepper flakes, salt and pepper into slow cooker and stir to blend.  Cook on low for 4 1/2 to 5 hours. 30 minutes before serving, whisk arrowroot powder, almond butter, coconut aminos #2 and lime juice together in a small bowl. Add ingredients to slow cooker and let cook for another 15-30 minutes. Serve and enjoy!

Freezing Directions:

Place chicken, bell pepper, onion, chicken broth, coconut aminos #1, cumin, garlic, red pepper flakes, salt and pepper in a gallon freezer bag. Stir to blend. Remove as much air as possible and seal. In a small bowl, whisk arrowroot powder, almond butter, coconut aminos #2 and lime juice. Add to a quart freezer bag. Remove as much air as possible and seal. Put both bags into another gallon sized freezer bag, label and seal. To serve: Thaw. Put ingredients from the larger bag into slow cooker. Cover. Cook on low for 4 1/2 to 5 hours. Add ingredients from small bag, stir into chicken, and let cook for another 15-30 minutes.

Recipe is from:  http://onceamonthmom.com/slow-cooker-paleo-thai-chicken/