Crock Pot Chicken Pad Thai Slow Cooker Recipe

Crock Pot Chicken Pad Thai Slow Cooker Recipe

Ingredients

• 2 to 3 lbs. of chicken breasts
• 2 medium zucchini
• 1 large carrot
• 1 handful of bean sprouts
• 1 small bunch of green onions for
• sauce and garnish
• 1 cup of coconut milk
• 1 cup of chicken stock
• 2 heaping Tbsps. of Sun Butter
• 1 tbsp of Coconut Aminos
• 2 tsp of Paleo friendly Red boat Fish Sauce.
• 2 tsp of powdered ginger
• 2 cloves of garlic, smashed and minced
• 1 tsp of cayenne pepper
• 1 tsp of red pepper flakes
• salt & pepper for seasoning the chicken
• chopped cashews for garnish.
• chopped cilantro for garnish.

Method

1. Season the chicken with cayenne pepper, ginger powder, salt and pepper
2. Add the coconut milk and the chicken stock in the crock pot and mix well
3. Add the coconut aminos, Sun Butter, fish sauce, garlic, ginger, two chopped green onions, cayenne and red pepper and mix until the sun butter completely dissolves
4. Put the chicken breasts in the liquid
5. Slice the zucchini spirally and shred the carrot
6. Combine the zucchini, carrots and bean sprouts and place on top of the meat
7. Cook on low for 3 ½ to 4 hours
8. Remove the veggies first and set aside in the serving dish
9. Remove the chicken and place on the veggies
10. Sprinkle some of the broth from the crock pot on top and garnish with chopped green onions, cashews and cilantro

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