Slow Cooker
Garlic-Ginger Slow Cooker Chicken
Asian Slaw with Creamy Sriracha Dressing
Ingredients
- 2 carrots, cut into 3-inch pieces
- 2 onions, quartered
- 1½ cups water
- 2 Tbsp coconut oil, melted
- 2 tsp garlic powder
- 2 tsp ground ginger
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- 1 (3-lb) whole organic chicken
Instructions
- Place carrots, onions, and water in a 6- or 7-quart slow cooker.
- Stir together oil, garlic powder, ginger, cilantro, and salt. Press fingers between skin and flesh of chicken; spread mixture under skin over breast and legs. Place chicken, breast side up, in cooker.
- Cover and cook on LOW 6 hours or until a meat thermometer inserted into thigh reads at least 165°F.
- Pour cooking liquid through a fine wire-mesh strainer into a container; discard solids. Reserve liquid for Sautéed Pork with Onion and Radishes recipe or another future meal. Serve chicken with carrots and onions.
Side Dish Ingredients
- ¼ cup rice wine vinegar
- 2 Tbsp coconut aminos
- 2 Tbsp almond butter
- 2 Tbsp fresh lime juice
- 1 Tbsp extra virgin olive oil (or use avocado oil)
- 2 tsp Sriracha hot sauce
- 1 (16-oz) pkg shredded coleslaw
Side Dish Instructions
- Combine vinegar, coconut aminos, almond butter, lime juice, oil, and Sriracha sauce in a large bowl; add coleslaw, and toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
