Paleo Slow Cooker Sesame Chicken over Cauliflower "Fried" Rice

My not so looking sesame chicken still turned out tasting delicious, I swear! Plus, I paired this with my all time favorite cauliflower rice dish, so I absolutely loved this meal. If you check out the original link below for the sesame chicken, it was supposed to turn out looking exactly like sesame chicken. Also, my friend who shared this recipe with me had hers turn out looking like true sesame chicken too, so I am not sure what went wrong with mine. The only ingredients I changed with this one was using chicken breasts instead of thighs and omitting the coconut sugar. Anyone know if that would be enough to make my sesame chicken not turn out brown? Anyways, I only left this in my crockpot for about two and a half hours since I used bite sized chicken breasts. This was a super easy and fast meal to put together! 

Paleo Slow Cooker Sesame Chicken
Ingredients:
Chicken

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup arrowroot powder
• 1 teaspoon white pepper
• 1 teaspoon salt
• 3-4 tablespoons coconut oil

Sauce

• 1/4 cup + 1 tablespoon coconut aminos
• 3 tablespoons coconut sugar (I did not use)
• 3 tablespoons white wine vinegar
• 2 tablespoons water
• 1.5 tablespoons arrowroot powder (left from dredging the chicken)
• 1 tablespoon honey
• 1 tablespoon toasted sesame oil
• 2" piece of fresh ginger, grated
• 2 cloves garlic, minced
• 1/4 cup sesame seeds
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt

Directions:

1. Cut the chicken into small bite size pieces. In a large bowl with a lid stir together the tapioca, salt, and white pepper. Toss in the chicken and shake to coat.
2. Heat about 3 tablespoons of coconut oil in a large skillet (I use my wok) over medium-high heat. Working in batches fry the chicken 2 minutes per side until golden and crisp (it will not be cooked through). *You may need to add more oil for the second batch.
3. In the slow cooker whisk together the sauce ingredients. Toss in the chicken, cover, set to low and cook 3-4 hours.

Original recipe found here

Best Cauliflower Rice Dish Ever
Ingredients:

• 1 head cauliflower, grated
• 1 package, shittake mushrooms
• 6 green onions
• 2 shallots, minced
• 1 tsp fresh ginger, minced
• 1tbs garlic
• 3 Tbsp coconut aminos (I use Bragg Liquid Aminos)
• 3 eggs
• Sesame oil
• Meat of choice (I used the jerk chicken)

Directions:

1. Grate the cauliflower using a food processor (or if you have time and the patience of a saint, a box grater).
2. Prep the veggies (slice the green onions and mushrooms thinly and mince the shallot/ginger).
3. Heat a large skillet/wok to high heat. Add a spoonful or two of sesame oil. Saute the mushrooms, shallot, ginger and garlic for ~3 min or until they begin to soften, stirring often.
4. Add meat to the wok, and cook, stirring frequently for 3–4 minutes, or until the meat is mostly cooked. (Since I paired this with the paleo jerk chicken, I did not add meat to the wok and just skipped to the next step).
5. Add the cauliflower, green onions and coconut aminos. Saute for ~5 min.
6. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble (yes, kind of like you’d do with fried rice). Stir everything to combine.
7. Top with a meat of your choice.