Slow Cooker
Chicken Cabbage Wraps
Gingered Sesame Asparagus
Ingredients
- 3 lb ground chicken
- 1 tsp salt, ½ tsp pepper
- 2 Tbsp avocado oil
- 1 onion, chopped
- 4 cloves garlic, minced
- ¾ cup chopped fresh basil
- 1 (8-oz) can water chestnuts, drained and chopped
- 2 (8-oz) pkg mushrooms, chopped
- 1 cup low-sodium chicken broth
- 4 Tbsp coconut aminos soy-free sauce
- 1 Tbsp raw honey
- 2 tsp apple cider vinegar
- 2 tsp toasted sesame oil
- 1 large head napa cabbage, separated into leaves
Instructions
- Cook chicken, salt and pepper in hot oil in a large skillet over medium-high heat 8 minutes or until no longer pink, stirring to crumble.
- Transfer to a 5- to 7-quart slow cooker with onion, garlic, basil, water chestnuts, mushrooms and broth.
- Cover and cook on LOW 8 hours. (Reserve 3 cups chicken mixture for Egg Roll in a Bowl recipe.) Stir together remaining chicken mixture, coconut aminos, honey, vinegar, and sesame oil.
- Serve in cabbage leaves.
Side Dish Ingredients
- ½ cup sliced green onions
- 2 tsp grated ginger
- 2 tsp sesame oil
- 1 lb asparagus, trimmed
Side Dish Instructions
- Cook green onions and ginger in hot oil in a large skillet over medium heat 2 minutes.
- Stir in asparagus, and cook, stirring often, 3 to 5 minutes or until crisp-tender.
- Season to taste with salt and pepper.
Meal Plan
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