Slow Cooker Thai Curry Chicken [VIDEO]
This Slow Cooker Thai Curry Chicken will soon become your favorite lunch or dinner. It’s packed with delicious flavor and comes together in a pinch! We ate it all week long on top of white rice or cauliflower rice, and it would be great over rice noodles with veggies, too!
Slow Cooker Thai Curry Chicken
Week 2 of Slow Cooker Sunday is here and it’s a goodie! I am so happy to see so many of you making and sharing your Carne Asada from last week, so let’s keep it going strong this week!
You put it all in…
Mix it up…
Then set it and forget it, and voila! Perfect Thai Curry chicken!
Watch the video:
Slow Cooker Thai Curry Chicken
Ingredients
- 1 onion, sliced
- 1 14-ounce can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 lime, juiced
- 1 teaspoon sesame oil
- 4 garlic cloves
- 1 tablespoon minced ginger
- 2 teaspoons coconut palm sugar
- 2 tablespoons curry powder
- Pinch red pepper flakes, more to taste
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 1/2 pound boneless chicken breasts
- Cilantro, for serving
- Chopped scallions, for serving
Directions
- Place sliced onion in the bottom of the insert of your slow cooker.
- Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine.
- Add in chicken and mix to coat.
- Set on high for 4 hours. When done, shred with two forks.
- Serve over white rice or cauliflower rice, garnish, and enjoy.
Recipe Notes
- For Whole30, omit the sugar.
Nutrition
Slow Cooker Thai Curry Chicken [VIDEO]
Are you ready for Fall? Fall recipes, cooler weather, apple picking, all things pumpkin, leggings, boots, scarves? Ready or not, it’s a-comin’! This Spaghetti Squash Alfredo with Chicken and Caramelized Onions is hearty comfort food meets healthy and nutritious! A perfect meal all autumn long!
Spaghetti Squash Alfredo
Let me tell you, this Alfredo isn’t your ordinary Alfredo sauce. It’s creamy and delicious, but not JUNKY! Wait what? Yes! Plus caramelized onions and chicken. You guys, run to make this one!
The combination of the good quality mayo + Pacific Foods Original Almond Milk (my favorite milk substitute for baking or cooking) + garlic and spices gives you ALL THAT FABULOUS FLAVOR.
Want more spaghetti squash recipes? Try these:
- Spaghetti Squash Enchilada Casseorle
- Spaghetti Squash Primavera
- Spaghetti Squash Italian Casserole
- Spaghetti Squash Pad Thai
[yumprint-recipe id=’384′]
Creamy, healthy, goodness. How are you celebrating Fall?
Spaghetti Squash Alfredo with Chicken and Caramelized Onions
This Sheet Pan Chicken and Veggie Dinner is easy, flavorful, and delicious. What beats that?
I am LOVING one-pan, sheet-pan or any meal that is essentially mess-free!
Toss the ingredients in a bowl, line on a baking sheet, bake, and devour! What you’re left with is an easy meal that requires minimal cleanup. Plus, it’s totally customizable to the veggies you have on hand!
Learn more about living gluten free! Visit http://udisglutenfree.com/community
Watch the video:
Sheet Pan Chicken and Veggie Dinner
Ingredients
- 6 rainbow carrots, sliced in half
- 1 bunch asparagus, Sliced into bite-sized pieces
- 1 sweet potato, chopped into bite-sized pieces
- 5 purple potatoes, sliced in half or quartered
- 1/2 lb. brussels sprouts, sliced in half or quartered
- 1 red onion, sliced thinly
- 4 garlic cloves, crushed
- 1 lb. boneless or bone-in chicken breast
- 4-6 tablespoons avocado oil or extra-virgin olive oil
Spice Mix
- 1 teaspoon cumin
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1 1/2 teaspoon paprika
- 1 teaspoon fresh thyme
- 1/4 teaspoon ground ginger
- Pinch cayenne pepper
- 4 thyme sprigs
- 1 teaspoon salt (more to taste)
- 1 teaspoon pepper (more to taste)
Directions
- Preheat oven to 400°F
- In a bowl combine all chopped veggies and garlic
- Add in whole chicken breasts or halved chicken breasts
- Pour oil and spices over veggie and chicken mixture and coat evenly
- Add thyme sprigs to the mixture
- Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through
- Add additional salt and pepper as desired
Recipe Notes
- Adjust oil based on how much veggies you have. You want the veggie chicken mixture well coated.
- Use any other veggies you have on hand!
- To keep chicken as juicy as possible, bake chicken breasts whole, then cut up (as seen in the image)
- The chicken might be done before the vegetables, if this is the case, remove the chicken with tongs and bake until vegetables are tender.
Nutrition
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
Sheet Pan Chicken and Veggie Dinner
This Sriracha Lime Chicken Chopped Salad is bursting with flavor. Bold, zesty chicken and juicy sweet pineapple make this chopped salad one of our absolute favorites!
It is so hot here in Boston, and that’s coming from the girl who was just visiting Florida in June. Wheeeew, hot. In leu, turning on the stove the past two nights wasn’t quite in the cards. The grill was though, paired with this Sriracha Lime Chicken Chopped Salad that is just bursting with flavor.
Let’s see what we got: spicy and bold chicken, sweet and juicy grilled pineapple, refreshing crisp local lettuce, local tomatoes, and finally, avocado. Count me in any day of the week. Oh, and don’t forget the light and easy lime vinaigrette.
This salad is one of the most popular recipes on the blog, and for good reason! It’s simple, flavorful, with a deliciously bold chicken!
A little spice, a little sweet, a perfect dinner! The Sriracha and lime together make for a fabulous marinade that comes together quickly!
Healthy, low-carb, and perfect for summer!
Sriracha Lime Chicken Chopped Salad
Ingredients
Sriracha Lime Chicken
- 2 organic chicken breasts
- 3 tablespoons sriracha
- 1 lime, juiced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
Salad
- 4 cups lettuce, chopped (I use this salad chopper)
- 8 pineapple slices, using pineapple corer
- 1 cup organic grape tomatoes
- 1/3 cup red onion, finely chopped
- 1 avocado, cubed
Lime Vinaigrette
- 1/3 cup light olive oil
- 1/4 cup apple cider vinegar
- 2 limes, juiced
- 2 tsp raw honey
- Dash fine sea salt
Directions
- Heat the grill to medium heat.
- Season chicken with salt and pepper. In a bowl or marinade dish, combine sirarcha and lime.
- Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better.
- Once ready to cook, add chicken to the greased grill.
- Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side.
- While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish.
- Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use.
- Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!
