I love Chinese food but eating healthy and Chinese food don’t always go together. I’ve posted a couple of great paleo Chinese dishes like my paleo orange chickenandpaleo faux fried ricewhich I make on a regular basis so this dish will feel right at home.
I found this great recipe, made a few minor tweaks, grabbed some butter lettuce and I was a happy Bunny. Nommy nom nom.
Even better was that the main cooking time of this dish goes on in the slow cooker but it’s the quickest slow cooker recipe I’ve made. What sped it up was the few minutes of sauteing the chicken. A few minutes saved a few hours in the slow cooker so that was cool.
My hubby is usually my taste tester and I knew he loved this recipe because after he had eaten this 2 times he asked if there was any more left. The first time he had it he ate it warmed but then he started eating it on organic pita bread cold like it was a fancy chicken salad.
As I write this, my husband is sitting next to me chowing down. He just gave me a thumbs up and quite a few moans of pleasure. Needless to say, he really really likes these. And I quote “I love having a different style of ribs instead of the same old bbq version. You get an A++ on this one.”
Minimal preparation in this recipe too. I used my mandolin on the second lowest setting and sliced up the onions and apples in a minute. Easy peazy.
These are for the paleo foodie for sure. Tender, fall off the bone and a touch of sweet. Searing the tops for a minute or two made these perfect. You can absolutely eat them without searing but its worth the extra minute for the extra amount of flavor.
I love Middle Eastern and Asian influenced recipes and this one clearly has Indonesian undertones. The coconut milk helps to make the chicken extra moist. It falls right off the bone. It’s savory with a touch of sweetness.
For some reason when I use my slow cooker I feel like a real cook which is funny because my slow cooker is the easiest kitchen appliance to use. Maybe it’s because everything I make in it turns out perfect. This recipe is no exception.
I’m so glad I stumbled on this recipe. Not only does it have great flavor but it’s paleo, low-carb, has lots of protein and is only 6 points (if you are following a Weight Watcher plan).
I made some quinoa using a can of coconut milk instead of water or broth which gives the quinoa a sweet creaminess that compliments the chicken deliciously. Top the quinoa with your chicken and drizzle some of the liquid on top, perfecto!
UPDATE: The leftovers reheat very well, especially over some coconut quinoa. It was so savory that I licked the bowl clean. I’m not proud but it is what it is.
We are big fans of grass-fed bison in our house. I like the flavor of bison much better than beef and it’s naturally lower in fat and higher in protein which I love too. I recently wrote about grass-fed bison stuffed peppersthat were phenomenal.
Since the peppers were a big hit, I picked up some more bison at Whole Foods and tossed around ideas for the next bison recipe. The hubby suggested chili. Since it’s still friggin’ cold as snot here (at the end of MARCH no less), chili was not out of the question. Plus we can eat it all week.
We basically winged the recipe and what resulted was this savory chunky chili. This recipe has a good amount of heat. Just enough to feel it in the back of your throat. I personally like a LOT of heat so I added some hot peppers as a garnish afterwards. The hubby doesn’t like too much heat so I didn’t go nuts in the recipe because the thing with heat is that you can add as much as you want but you can’t take it out.