This Thai Chicken Bowl is great served over plain rice or cauliflower rice.
If you want to add some more greens, you can add some fresh spinach or kale at the end with the carrots to wilt them and serve immediately.
Slow Cooker Thai Chicken Bowl
Ingredients:
Marinade
- 2 lb Boneless Skinless Chicken Breasts
- 8 oz Full Fat Canned Coconut Milk half a can
- 1 tbsp Turmeric
- 1 tbsp Chili Sauce With Garlic
- 2 tbsp Lemon Juice
Thai Bowl
- 1 c Chicken Broth
- 2 tbsp Coconut Aminos Or Tamari
- 6 cloves Garlic minced or pressed
- 1 tbsp Fresh Ginger minced
- 1 c Onions sliced
- 1 tbsp Lime Juice
- 1 c Shredded Carrots
- 7 oz Full Fat Canned Coconut Milk other half of can
- .5 c Fresh Cilantro rinsed and picked, leave leaves whole
- 1 bunches Green Onions diced
- .25 c Peanuts chopped
- 1 tsp Paprika
Instructions:
- Add chicken and marinade to slow cooker with chicken broth, tamari, garlic, ginger, paprika, and onions. Cook on Low for 7 hours.
- Remove chicken and shred with forks. Place shredded chicken back into slow cooker.
- Add remaining coconut milk and lime juice to slow cooker and stir. Top with Carrots. Cook in slow cooker another 30 minutes.
- Serve with cilantro, green onions, and peanuts.
Nutrition
Calories: 621kcal | Carbohydrates: 21g | Protein: 55g | Fat: 36g | Saturated Fat: 24g | Cholesterol: 145mg | Sodium: 1069mg | Potassium: 1514mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5890IU | Vitamin C: 22.2mg | Calcium: 77mg | Iron: 4.4mg
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