Paleo Slow Cooker Chicken Pad Thai with Veggie Noodles

This is another great Asian recipe that I have made before. If you don't have a spiralizer, simply use broccoli slaw, carrot slaw or spaghetti squash for noodles. This time I spiralized the two zucchinis with a Veggetti (I found this for pretty cheap at my local grocery store a while back) and also added a bag of broccoli slaw to act as my veggie noodles. A long list of directions, so make sure to read carefully! And definitely don't forget to add back some of the remaining sauce/broth from the crockpot to the meat when you are done.

Paleo Slow Cooker Chicken Pad Thai with Veggie Noodles
Ingredients:

• 2 to 3 pounds of chicken thighs or breasts (skin removed). 
• 2 medium zucchini.
• 1 large carrot (I bought a bag of broccoli slaw instead)
• 1 handful of bean sprouts (optional - I did not use).
• 1 small bunch of green onions (for sauce and garnish)
• 1 cup of coconut milk.
• 1 cup of chicken stock.
• 2 heaping tablespoons of SunButter (I used Almond Butter instead).
• 1 tablespoon of Coconut Aminos (or wheat-free tamari, to replace soy sauce).
• 2 tsp of Fish Sauce. (I used Red Boat fish sauce, which is paleo-friendly - I just recently found it at Whole Foods!)
• 2 tsp of powdered ginger (or about 1 tbsp freshly minced ginger).
• 2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder.
• 1 tsp of cayenne pepper.
• 1 tsp of red pepper flakes.
• Salt & Pepper for seasoning the chicken.
• Chopped cashews for garnish (optional).
• Chopped cilantro for garnish (optional).

Instructions:

1. Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder. If you have time, brown your chicken in a cast iron skillet to get the flavors going. This step is completely optional.
2. In your crock, add your coconut milk and chicken stock. Stir well. If you are using a full-fat coconut milk, make sure you stir until the coconut milk is fully dissolved into the chicken stock.
3. Add your SunButter, coconut aminos, fish sauce, ginger, garlic, 2 green onions chopped including the whites, cayenne, and red pepper.
4. Stir well until your SunButter is completely dissolved.
5. Place your chicken breasts or thighs into your base liquid.
6. Turn your zucchinis into veggie noodles with your spiral slicer, shred your carrots, and wash your bean sprouts.
7. Toss your zucchini noodles, carrots, and bean sprouts together on your counter to mix them well. 
8. Nest, or balance your veggie noodles on top of your liquid and meat base in your slow cooker, and press down every so slightly. The goal is for them to be steamed, not stewed. (I did not try this out because I forgot to read this step before starting my slow cooker. Instead I steamed my veggie "noodles" until soft.)
9. Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.
10. Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker.
11. To serve, remove the noodles first and set aside, making sure they are strained of any retained liquid.
12. Removed your chicken breasts or thighs. Debone if necessary, then chop into strips. Add back some of the remaining sauce/broth from the crock to the meat and mix well.
13. Place your meat and sauce over your noodles, and garnish with green onions (scallions), chopped cilantro, and chopped cashews. Enjoy!

​Original recipe found here