It's unofficially Fall now so everyone can feel comfortable about busting out their slow cookers. I have no idea why people don't use them throughout the Summer though, it is so easy and doesn't heat up the house. But around here in Texas, we still have the heat of Summer for a couple more months, so we get the cozy food without the extra heat, win win! I am sure you have your old standbys for the slow cooker, like Green Chile Chicken or Pot Roast, but you might want to change it up. This Thai-inspired chicken is amazing, so easy and packs a ton of flavor that everyone will enjoy. I was inspired by one of those old Betty Crocker Slow Cooker cookbooks for this one and adapted it to be squeaky clean.

If you are doing a September Whole30, this is perfect, such a satisfying dinner paired with some cauliflower rice and sauteed carrots and snap peas for a complete meal. The addition of the cashew butter in place of the traditional peanut butter removes the legumes and adds beautiful fats. Through the Whole30 and reintroduction I learned that legumes, especially beans and peanuts do not agree with my body entirely so swapping that PB was essential for me. Have a nut allergy in the house? Try some sunflower butter, which is also easy to find compliant! Remember that the reintroduction is the best part of the Whole30, because you can determine how you respond to foods so that you can continue to feel the amazing way you felt during your round.

This slow cooker dinner is easy as can be, you don't need to sear anything beforehand and it is pretty much dump and go. My kids loved this and my husband asked for seconds, a win for this lady. The sides that I did were so easy to prep and cook when I got home, less than 30 minutes to cook and get on the table. I love my slow cooker to cook the main attraction and then make simple sides, the flavors get muddled if they are all together in my opinion, unless it is a soup or something. This could easily be prepped ahead of time and then popped into the slow cooker and then the veggies into the pan and oven when you are ready. We all need a little ease!

Slow Cooker Thai Chicken

8 chicken thighs (about 4 pounds), bone-in and skin removed (pics below)
1 cup medium heat salsa
1/2 cup cashew butter
2 Tablespoons lemon or lime juice
2 Tablespoons coconut aminos (soy sauce if not Whole30)
1 teaspoon fish sauce, Red Boat is compliant
2 teaspoons grated ginger
1 pack frozen peppers and onions
cilantro and chopped cashews to top and maybe a drizzle of cashewgurt, optional

- Remove the skin on the chicken. Place in the bottom of the slow cooker. Top with peppers and onions.

- Make sauce by stirring to combine the salsa, cashew butter, juice, coconut aminos, fish sauce, and ginger. Pour over the chicken, peppers, and onions. Stir to mix everything around.

- Cover and cook on LOW for 8-9 hours. Remove the bones before serving, there will only be 8 to find. Remove the fat at the top if you choose. Serve with chopped cilantro and cashews.

Sides

Cauliflower Rice - 1 package fresh or frozen riced cauliflower spread on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast at 400 for 20-25 minutes, stirring halfway. Serve with some sliced green onions.
Sauteed Sugar Snap Peas and Carrots - 1 package fresh sugar snap peas and 4-5 carrots, peeled and sliced thinly. Heat some sesame oil or avocado oil on high heat, add the carrots and Toss a few times then cover and lower the heat to medium. After a few minutes and the carrots are a little browned, add in the snap peas. Cook until carrots are tender, about 10 minutes. Sprinkle with Everything But the Bagel seasoning. Serve!

First to prep the chicken, it is so easy and it will save you money because you can grab the skin on, bone-in thighs. Grab a couple packs of those. Then you slide your fingers under the skin and grab it. Pull and it will come right off! As you de-skin, place them in the slow cooker.

These are my go-to frozen peppers and onions, every store has something similar. Just throw the bag over the chicken.

Make the sauce, I do mine in my trusty measuring cup, dump everything in and stir it up! It will be pretty thick but don't worry, it will thin out during cooking.

Stir, cover, and cook on LOW. The high heat doesn't work as well, the chicken gets a weird texture so go for the low and slow.

Ready! I did remove some of the fat that was on the top, that part is up to you!

Sides so easy with great greens and carbs. Sesame oil on high heat, then toss in the carrots, cover and cook for a few minutes. Then add the snap peas, because the carrots take longer to cook, you do it in this order. Then once the carrots are tender, sprinkle with EBB seasoning or sesame seeds and serve!