Description
The slow cooker does all the work for you! Low carb, paleo and under 350 calories too!
Ingredients
- 1 pound Ground Chicken
- 4 cups Cauliflower
- ½ cups Green Onion, Sliced
- 1 Large Red Bell Pepper, Diced
- ½ cups Chopped Water Chestnuts
- 4 Tablespoons Coconut Aminos
- 3 Tablespoons Natural, Creamy Peanut Butter
- 4 teaspoons Sriracha
- 4 teaspoons Fresh Ginger
- 2 teaspoons Rice Vinegar
- Sea Salt
- FOR SERVING:
- Iceberg Lettuce
- Diced Peanuts
- Diced Cilantro
- Sliced Green Onions
Preparation
In a large frying pan on medium heat, saute chicken until no longer pink inside, breaking it up as it cooks. Once cooked, add to a 7-quart slow cooker.
Place cauliflower into a food processor and process until broken down and rice-like. Add cauliflower rice, green onion, bell pepper, and water chestnuts into the slow cooker and stir to combine.
Place all the other ingredients in a medium, microwave-safe bowl and microwave for 10–20 seconds, until peanut butter is smooth. Whisk until smooth and creamy.
Pour sauce over ingredients in the slow cooker and stir to combine. Cover and cook on low until vegetables are tender, about 1 1/2 to 2 hours, depending on your slow cooker.
Serve in lettuce and garnish with peanuts, cilantro and green onion! Devour.
