Ingredients:
boneless, skinless chicken thighs or breasts - 3 pounds
sea salt - to taste
freshly ground black pepper - to taste
yellow onion - 1 small, peeled and roughly chopped (1 cup)
garlic cloves - 3
raw honey - 1/2 cup
paleo ketchup - 1/3 cup
coconut aminos - 1/2 cup
toasted sesame oil - 2 Tbsp
crushed red pepper - 1/4 tsp
arrowroot powder (optional) - 1 Tbsp
Veggies
rainbow chard - 1 large bunch, cut lengthwise into one-inch ribbons
broccolette or broccoli - 2 cups, cut into bite-sized pieces
red bell pepper - 1, cored and thinly sliced lengthwise
coconut oil - 1 Tbsp
coconut aminos - 1 tsp
toasted sesame oil - 1/2 tsp
sea salt - to taste
freshly ground black pepper - to taste
Garnish
sesame seeds - 1 tsp
green onions - 3-4, thinly sliced
Preparation:
-Place chicken in crock pot and season with salt and pepper.
-Place remaining ingredients, except for arrowroot powder, in the bowl of a food processor. Pulse several times until onion and garlic are diced and liquid ingredients are well combined. Pour over chicken.
-Cook on low for 3 hours or high for 2 hours.
-Transfer chicken to a cutting board and use two forks to shred into bite-sized pieces.
-Turn crock pot to high. Whisk arrowroot powder into cooking liquid and cook for about 5 minutes or until slightly thickened.
-Add chicken back into liquid and stir to combine.
-To make veggies, warm coconut oil in a large skillet over medium high heat. Add veggies and saute until chard is wilted and pepper and broccoli is tender. Season with remaining ingredients, stirring to combine.
-To serve family style, transfer veggies to a large serving platter and top with chicken mixture. Sprinkle with sesame seeds and green onion.
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