Marinate Ahead
Paleo Slow-Cooker Chicken with Tangy Arugula
Orange-Scented Carrots
Ingredients
- ¼ cup pure maple syrup
- 1 Tbsp coconut aminos
- ½ Tbsp Worcestershire sauce
- 1 Tbsp organic tomato paste
- ½ tsp ground ginger
- ¼ tsp ground coriander
- 1½ lb boneless, skinless chicken breasts
- 1 Tbsp avocado oil
- Zest and juice of ½ lemon
- ½ tsp Dijon mustard
- ½ (5-oz) pkg baby arugula
Instructions
- Combine maple syrup, coconut aminos, Worcestershire sauce, tomato paste, ginger and coriander in a large zip-top plastic freezer bag; add chicken, turning to coat.
- Seal and refrigerate at least 3 hours or overnight.
- Pour chicken and marinade into a 4-quart slow cooker; add 2 Tbsp water.
- Cover and cook on LOW 6 to 8 hours or until chicken is done.
- Meanwhile, whisk together avocado oil, lemon zest, lemon juice and Dijon mustard; toss with arugula.
- Reserve one-third of chicken for Crunchy Asian Chicken Salad recipe. Thinly slice remaining chicken; spoon pan sauce over chicken, and top with arugula salad.
Side Dish Ingredients
- 1 lb carrots, peeled and sliced
- Zest and juice of 1 orange
- ¼ cup low-sodium chicken broth
- 1 small clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine carrots, orange zest, orange juice, broth, garlic, salt and pepper in a large saucepan over medium-high heat; bring to a boil.
- Reduce heat, and simmer 10 minutes or until carrots are tender, stirring occasionally.
Slow Cooker Meal Plan
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