Slow Cooker Hawaiian Shredded Chicken #healthy #paleo

Slow Cooker Hawaiian Shredded Chicken #healthy #paleo

My preferred method to dish-up this marginally sweet and flavorful, delicate destroyed chicken is wrapped firmly in a fresh Swiss chard leaf with destroyed carrots, red cabbage, green onions, cilantro, cut almonds and avocado.

I at that point utilize extra coconut aminos for plunging which includes another punch of delightful flavor. Truly, so great! You could also serve the chicken on a bed of greens, over cauliflower rice, and stuffed in a splendidly ready avocado half.

Slow Cooker recipes can truly be appreciated throughout the entire year. In the winter they're incredible for making healthy suppers like meal and potatoes and soups and stews and in the hotter months they're ideal for utilizing instead of the stove since they don't radiate as much heat. Nobody needs to warm the house up on a scorcher of a day.

I like to make this Moderate Cooker Hawaiian Destroyed Chicken recipe in the hotter months and after that serve it in a lettuce or chard wrap with whatever veggies are in-season. It's a recipe that is extraordinary for scraps and can be served warm or cold.

Also try our recipe Chicken Pesto Stuffed Sweet Potatoes

Slow Cooker Hawaiian Shredded Chicken #healthy #paleo

Hawaiian Destroyed Chicken is the ideal mix of sweet and flavorful. It's delightful, light, and a straightforward moderate cooker supper.

INGREDIENTS

  • 1 lb. boneless skinless chicken breast
  • 1/2 lb. boneless skinless chicken thighs
  • 1/2 small onion, diced
  • 3 garlic cloves, minced
  • 8 oz. can crushed pineapple, slightly drained
  • 1/3 cup coconut aminos
  • 1 lime, juiced
  • 1/2 tsp. ground ginger
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc.


INSTRUCTIONS

  1. Place chicken, onions, and garlic in a slow cooker.
  2. In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir to mix, and then add to slow cooker.
  3. Cook on low for 4-6 hours. Remove chicken from slow cooker and shred with two forks.
  4. Return chicken to slow cooker, stir to mix all ingredients, and set the temperature to warm (or low) until ready to serve.
  5. Assemble Swiss chard wraps with desired ingredients.
  6. Instant Pot Directions:
  7. Select ‘Saute’ function. Add 1 Tbsp. fat of choice (we like ghee or coconut oil). When fat is melted, add onion and garlic and cook, stirring frequently, for 5 minutes until onions start to soften.
  8. Add remaining ingredients (chicken through black pepper). Press ‘Cancel’ button and lock lid in place. Flip vent valve to ‘Sealing’ position.
  9. Select ‘Poultry’ setting (15 minutes; add 2-3 minutes if breasts are thick) When cooking time is up, manually release pressure and carefully remove the lid. Shred chicken with two forks and serve as desired. Updated: For High Altitude, allow for 5 minutes of natural release before flipping the valve to ‘Venting’ position.


Read more our recipe : Vegan Chickpea Potato Breakfast Hash

For more detail : https://bit.ly/2n4SZDo

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