GINGER CROCK POT CHICKEN
1.5 kg chicken thighs
2 carrots cut into thin sticks
4 stalks scallion chopped
4 clove garlic minced
1 teaspoon fresh ginger minced (more if you love ginger)
½ cup chicken broth (how to make chicken stock)
3 tablespoons lime juice
1 tablespoon roasted sesame oil
½ cup coconut aminos (where to buy)
Salt and pepper to taste after cooking
Rinse the chicken thighs and place in the crock pot – you will have two layers.
Sprinkle the cut vegetables, ginger and garlic on top.
In a separate bowl mix the chicken stock, sesame oil coconut aminos and lime juice until combined.
Pour this over the chicken.
Cover and cook on low for 6 hours.
Optional
You can brown the chicken in the roasted sesame oil first in a separate fry pan if you like (for only 2 minutes each side)- but this is not necessary
You can add a little heat with red pepper flakes to taste.
Posted by Daleen Vickers
