1.5 lbs chicken breast, cut into cubes
3 tbsp Bob’s Red Mill Arrowroot Starch
1/4 cup fresh orange juice
1/4 cup coconut aminos
1/4 cup honey
1 tsp sea salt
1/4 tsp turmeric powder (optional for color)
1 tsp ginger
1 tsp onion powder
1/2 tsp black pepper (omit for AIP)
Green Onion for garnish
1.
Add the coconut oil to the slow cooker and set to high.
2.
Stir in the chicken and arrowroot starch
and stir to evenly coat the chicken pieces.
3.
Stir in the coconut aminos, honey, orange juice, salt, pepper and
ginger and mix until thoroughly combined.
4.
Cook on high for 2 hours or low for about 4 hours. Check towards
the end that the chicken has reached 165 F internal temperature. Turn off the
slow cooker once the chicken is cooked.
5.
Mix the chicken well with the sauce and top with green onion.
Serve with steamed broccoli, cauliflower rice, or bok
choy.
Source: https://unboundwellness.com/slow-cooker-orange-chicken-gluten-free-paleo-aip/
