Tag: chicken

Thai Slow Cooker Chicken \\ Sweet Laurel

It’s that time of year when we want to cuddle up at the end of a long day with a bowl of soup. It’s nice when it’s soup you don’t have to fuss over, like this recipe for Thai Chicken in the Crock Pot! By far, this is my favorite slow cooker recipe of the year. I’ve made this twice this year for dinner parties, it’s that good! I like to serve it in a bowl with some sautéed cauliflower rice topped with avocado and cilantro! Enjoy.

Thai Slow Cooker Chicken \\ Sweet Laurel

Thai Slow Cooker Chicken \\ Sweet Laurel

Thai Slow Cooker Chicken \\ Sweet Laurel

Thai Slow Cooker Chicken \\ Sweet Laurel

Thai Slow Cooker Chicken



8 boneless skinless chicken thighs

1 tablespoon Thai curry paste

1/4 cup almond or cashew butter

1 teaspoon paprika

1 teaspoon coriander

1 tablespoon coconut aminos or soy sauce

1 tablespoon honey (optional)

2 tablespoon freshly sliced ginger

4 kaffir lime leaves

4 stalks lemongrass, chopped into 2-inch pieces

2 carrots, slices

1 cup sweet potato, chopped

2 cups coconut milk

1/4 cup lime juice

Optional garnish:

chopped thai basil

chopped cilantro

chopped chilies

lime wedges

sliced avocado



In a blender, mix the curry paste, nut butter, paprika, coriander, coconut aminos, honey, fresh ginger and coconut milk. Pour mixture into Crockpot, followed by chicken, vegetables, lemongrass and kefir lime leaves. Set Slow Cooker to ‘STEW’ phase and cook for four hours, or until chicken thighs are cooked through. If you cook too long, they will fall apart and get stringy.

After four hours, remove the lid and allow the pot to cool for about 5 minutes. Pour in lime juice and stir.

Serve with garnishes. Enjoy!

Fajita Night \\ Sweet Laurel

These fajitas will keep everyone happy. You’ve got options here: veggie, chicken or beef, pending on your crowd and your palate. The tortillas are delicious, and even my husband, a Mexican food aficionado, adores these grain free tortillas.

Fajita Night \\ Sweet Laurel

Fajita Night \\ Sweet Laurel

Chicken, Beef and Veggie Fajitas with Spicy Cole Slaw and Tortillas

6 servings


For the chicken:



4 chicken boneless, skinless chicken breasts

1 red bell pepper

1 green, yellow or orange bell pepper

3 tablespoons cumin (divided)

1 teaspoon + 1/4 teaspoon Himalayan pink salt (divided)

2 tablespoons coconut oil

To prepare the chicken:

Cut chicken breasts in half and tenderize. Slice chicken into one-inch strips and place in a bowl.

Cut bell peppers in half and remove seeds and core. Slice into one-inch strips and place in another bowl.

Season the chicken with 2 tablespoons of the cumin and 1 teaspoon of the salt and stir. Add the remaining cumin and salt to the bell peppers and stir.

Heat coconut oil in large skillet.  Add chicken and cook for 5-7 minutes. Flip chicken strips and continue to cook until no longer pink. Remove chicken from skillet and place on a plate. Add bell peppers to the skillet and cook for about three minutes per side. Add to plate.


For the Beef:



1 16 ounce skirt steak

3 tablespoons lime juice

1 shallot, chopped

4 cloves of garlic

1/2 teaspoon cayenne pepper

1 tablespoon cumin

2 tablespoons coconut oil


To prepare the beef:

Place steak in a large freezer bag or baking dish.  Season with salt and pepper.

In a food processor, combine lime juice, shallot, garlic cloves, cayenne pepper, and cumin.  Blend until a sauce-like mixture forms.  Pour over steak and allow to marinate for at least 10 minutes.

Heat the oil in skillet.  Add steak to skillet and cook about 3-4 minutes per side.  Transfer steaks to cutting board.  Slice against the grain and add to chicken and bell pepper mixture.



Serves 3



2 eggs

1 cup basic almond milk

1 cup cassava flour

1/4 cup coconut flour

1/4 teaspoon Himalayan pink salt

To prepare tortillas:

Whisk together eggs and almond milk together in a bowl.  Add flours and salt and mix well.

Heat skillet.  Pour 1/2 of mixture onto skillet and swivel the pan around so the mixture make a large circle.  Reduce the heat and wait until bubbles form on surface of tortilla.  Flip and cook tortilla on the other side until well browned.

Transfer to a plate and serve with fajitas!


Spicy Coleslaw

Serves 6



I medium head of savoy cabbage

2 carrots

1 cucumber

1 bunch of cilantro

2 medium shallots (divided)

1 serrano pepper

1 avocado

2 limes

2 tablespoons coconut oil

salt and pepper to taste

To prepare colesaw:

Shred cabbage or slice thinly and place in a large bowl. Grate the carrots and cucumber into the bowl as well. Chop the cilantro and add to bowl. Thinly slice one of the shallots and add to the bowl.

In a food processor, blend the remaining shallot, serrano pepper, avocado, lime juice and coconut oil.

Pour over coleslaw and toss well. Add salt and pepper to taste.

Homemade Chicken Vegetable Soup \\ Sweet Laurel

Chicken soup is synonymous with comfort. Warm, savory, flecked with herbs, carrots, and onion – it’s always just the thing. We love to make huge batches of it, and enjoy it all week or freeze it for the next cold night in.

Homemade Chicken Vegetable Soup \\ Sweet Laurel

Homemade Chicken Vegetable Soup \\ Sweet Laurel

Homemade Chicken Vegetable Soup \\ Sweet Laurel

Homemade Chicken Vegetable Soup

Serves 4



2 tablespoons coconut oil

1 medium onion, finely chopped

1 leek, rinsed and chopped

2 ribs celery, finely chopped

3 carrots, finely chopped

1 tablespoon fresh thyme leaves

1 teaspoon apple cider vinegar

8 cups of water

4 cups sliced zucchini

6-8 boneless skinless chicken thighs, cut into one-inch pieces



Over medium heat, melt the coconut oil in the bottom of a large dutch oven.

Add onions, leek, celery and carrots to the pot. Gently saute about 10-12 minutes. Add apple cider vinegar, thyme, and water to the pot, followed by zucchini. Bring pot to a boil, and simmer about 20 minutes. Add chicken thighs and cook 10 to 12 minutes, or until cooked through. Season with salt and pepper to taste. Enjoy!

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

This mouth watering, one pot wonder has the perfect combination of sweet and savory and is topped with a slight tartness from cranberries, another superfood sensation. Slowly braising the chicken leaves a delightful aroma in the kitchen and a moist and tender chicken dish all will enjoy on a lovely winter day.

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

Braised Chicken with Cranberries and Butternut Squash

Serves 4


3 tablespoons coconut oil

6-8 chicken thighs, chicken thighs (with bone and skin)

1 medium onion, chopped

2 tablespoons apple cider vinegar

2 cups chicken or vegetable broth

1/2 teaspoon salt

1 butternut squash, peeled and chopped into cubes

1 cups fresh or frozen cranberries

2 tablespoons chopped sage


In large dutch oven, heat coconut oil. Add chicken thighs and brown on each side. Once browned, remove chicken from pot and place on a plate.

Add onions to the pan and gently saute. Add apple cider vinegar to pot, followed by chicken or vegetable broth. Add 1/2 teaspoon salt.

Return chicken thighs to the pan, and place butternut squash and cranberries over chicken. Sprinkle chopped sage on top. Cover the pot and allow to simmer over medium/low heat for thirty minutes. Remove pan from heat. Allow chicken and vegetables to cool uncovered.


Mojo Chicken \\ Guest Post by The Kitchy Kitchen

Mojo Chicken // Sweet Laurel

Today’s recipe is from Sweet Laurel’s own Claire Thomas and her blog The Kitchy Kitchen. Hope you enjoy! xoxo Laurel

Almost every culture has a food elixir.  It’s the stuff of magic, the subtle combination of flavors that every homecook tweaks into perfection and has to be made just so. In Cuba, it’s mojo – a mix of seville orange juice (sour or bitter oranges), onion, and oregano. Most popularly, it’s the marinade used on pork that gets sandwiched in a crusty roll with mustard, swiss, and pickles, also known as a Cubano.  It’s glorious. Today I’m using it as the base for my roast chicken, but you could just as easily braise pork shoulder in it, grill the chicken instead, marinade and saute shrimp in it.  Basically any “white” meat will go fabulously with it in practically any application.  The marinade smells heavenly, and it’ll become a kitchen staple for you too, I promise.

Mojo Chicken // Sweet Laurel

Mojo Chicken // Sweet Laurel

Mojo Chicken // Sweet Laurel

Note: If you have access to seville oranges, lucky you! Use all seville orange juice instead of the the blend of citrus juices below.

1 head garlic, cloves removed and peeled (about 11 cloves)

1 teaspoon Kosher salt

1/2 teaspoon Freshly cracked pepper

1/2 cup orange juice

2 tablespoons lemon juice

2 tablespoons lime juice

1/2 cup minced onion

1 teaspoons oregano leaves

1/2 cup olive oil

1 whole fryer chicken, cut into 8 pieces (2 breasts, 2 wings, 2 thighs, and 2 drumsticks)

1 orange, cut into 3 pieces crosswise

Combine the garlic, salt and pepper, citrus juice, onion, and oregano in a blender.  Blend until well pureed.  In a saucepan, heat olive oil until pretty warm and remove from heat. Carefully pour it into the orange mixture, and blend to combine. Let the marinade sit at room temperature for 30 minutes or longer. When ready, pour over the chicken pieces (I just did this in a freezer bag)

Put oven rack in upper third of oven and preheat oven to 500°F. Strain and transfer the chicken to a large shallow heavy baking pan (I used a 13 x 9 oval baking pan, which was a little snug), save the mojo for glazing in the last few minutes. Bake chicken 10 minutes, then add orange pieces to pan. Continue to bake until the chicken is golden and cooked through, 15 to 20 minutes more, glazing the chicken with reserved mojo 5 minutes before it’s done.  For extra crispiness, crank up the oven to broil and broil for 1 or 2 minutes at the very end.