Freezer Meal Recipes / Dinner / Slow Cooker Paleo Thai Chicken

Slow Cooker Paleo Thai Chicken

Cooking this Thai Chicken in the slow-cooker couldn't be any easier; plus it's paleo!
4 Servings Meet The Cook Print
Slow Cooker Paleo Thai Chicken

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 1/2 Cups
  • 528 Calories
  • 42g Fat
  • 2g Sat Fat
  • 1mg Cholesterol
  • 711mg Sodium
  • 46mg Potassium
  • 24g Carbs
  • 6g Fiber
  • 9g Sugar
  • 71g Protein
  • 19 WW+ Points
  • 9 WW SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place chicken, bell pepper, onion, chicken broth, coconut aminos #1, cumin, garlic, red pepper flakes, salt and pepper into slow cooker and stir to blend.
  2. Cook on low for 4 1/2 to 5 hours.
  3. 30 minutes before serving, whisk arrowroot powder, almond butter, coconut aminos #2 and lime juice together in a small bowl.
  4. Add ingredients to slow cooker and let cook for another 15-30 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken, bell pepper, onion, chicken broth, coconut aminos #1, cumin, garlic, red pepper flakes, salt and pepper among 1/2 indicated number of gallon freezer bags. Remove as much air as possible and seal.
  2. In a small bowl, whisk arrowroot powder, almond butter, coconut aminos #2 and lime juice.
  3. Divide sauce among indicated number of quart freezer bags. Remove as much air as possible and seal.
  4. Put both bags into another gallon sized freezer bag, label and seal.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Put ingredients from the larger bag into slow cooker.
  2. Cook on low in slow cooker for 4 1/2 to 5 hours.
  3. Add ingredients from small bag, stir into chicken, and let cook for another 15-30 minutes.

7 Comments

Join the discussion
    1. If you read through the recipe you can see we have to divide the coconut aminos. To be more helpful we broke it out to #1 and #2. See the directions above.

  1. Thanks I see that they are divided in the recipe but what are ‘coconut aminos’? Is it coconut oil?

  2. Absolutely wonderful idea. I love Thai, I use my crock pot often and I love the pre-planning aspect. Doing some freezer meals to help with my weekly cook up! So glad I found this site!

  3. I served this over spaghetti squash in order to fake thai noodles, and I loved it! I really missed my thai peanut noodles and this totally matched up to that level of deliciousness!

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