Sriracha – a sauce which holds a special place in my heart. Yes – it’s really not paleo (chili, sugar, garlic, salt, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum) but I’ve yet to find a suitable replacement. You can certainly make this recipe with some other hot sauce, but I can’t. At least not for now.
This serves at least 6 and you can sub out the veggies however you like. (And yes, this is a little soupy, but I’m lazy and addicted to my slow cooker right now.)
Ingredients:
4 Cups Kale or other greens, washed & chopped
2-3 lbs of chicken thighs (boneless, or you’ll have to fish out bones later; don’t use breasts, though)
2-3 cups diced squash (both butternut & delicata have worked well)
32 oz of broth
1 can (15 oz.) coconut milk – not light
1 roasted red pepper (Trader Joe’s has these in a jar!)
1 cup almond butter
1/2 cup Sriracha (it can’t be that much sugar, right?)
3 Tbs. coconut aminos (or soy sauce)
Directions:
Put the kale into the bottom of the slow cooker. Put the rest of the ingredients into the slow cooker. Lid it and cook on low for 6-7 hours. It does best if you can stir about an hour before it is done, as the almond butter likes to settle in clumps (but I’m not always babysitting the slow cooker, so it doesn’t always happen).
this looks yummy! About the Sriracha sauce… do you use the bottle with the rooster on it and the green cap? If so, wow a half cup would blow my socks off! I guess this can be adjusted to taste, but I just wanted to see which color cap you use. thanks for the great idea! I never thought to use almond butter like this!
I do use the bottle with the rooster on it/green twist-off cap! Granted, that half-cup is spread over 6-8 servings, but I probably should have noted that it is to taste! (When I make it for others who don’t like as much hotness, I use probably 1/4 cup.)
I used trader Joe’s jalapeño hit sauce (no sugar) and added eggplant. I also used butternut squash and trader joe’s coconut crram (had it in my pantry already) It’s cooking now…. I hope it turns out as good as it looks on your photo =)
Hmmm…the coconut cream is thicker than coconut milk, so it may not be as soupy. Let me know how it turns out – I want to try that jalapeño sauce!
It was still soupy but just a little thicker consistency. I make this recipe all the time. Freeze half for future lazy cooking weeks lol
I’ve been cutting the broth in half lately – and it turns out really good! Glad to hear you like it.