I just threw together a meal that was so easy and delicious (and amazing for you!) that I just had to share it with you. It’s not super pretty (and I’m by no means a food stylist) but the taste and ease make up for the lack of beauty.
Basically I threw some organic chicken breasts in the slow cooker with the amazing no-soy teriyaki sauce from Primal Kitchen Foods.
While that simmered away and made my house smell amazing, I dumped a bunch of condiments in the blender and poured the resulting concoction all over some pre-made cole slaw.
And then I took a nap, walked the dogs and ran some errands. And came home to a delicious meal. Doesn’t get much better!
This meal is low carb, and paleo, primal and Keto friendly. Take the stevia out of the coleslaw dressing and I’m pretty sure it’s Whole30 compliant as well.
slow cooker teriyaki chicken
one pound boneless skinless chicken breasts (I used the organic ones from Aldi)
one quarter cup Primal Kitchen teriyaki sauce
Put both chicken and teriyaki sauce in slow cooker and cover. Cook on high for four hours or on low for eight. It’s done when you can easily shred the chicken with a fork. I used the small slow cooker since it was just a pound of chicken. This recipe could easily be doubled or tripled. Serve the chicken with additional teriyaki sauce on the side for extra yum!
asian slaw
one bag of shredded cabbage for cole slaw
two tablespoons natural peanut butter
two tablespoons raw apple cider vinegar (I use Braggs)
two tablespoons olive oil (I use Kasandrinos)
one tablespoon coconut amimos (or soy sauce)
one tablespoon sesame oil
two packets stevia
a few drops of fish sauce
Put everything except the shredded cabbage in the blender and blend on medium until combined. Pour over cabbage in a large bowl and stir until combined. This tastes best if it sits for a few hours.
The chicken and slaw will serve two to four, depending on how hungry everyone is. Or do what I do…make it for one and have plenty of leftovers.
So there you have it…a meal that practically cooks itself!
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