BLW Baby Food Cookbook : A Stage-by-Stage Approach to Baby-Led Weaning with Confidence by Ellen Gipson MA RDN LD & Laura Morton MS RDN LD

Author:Ellen Gipson MA RDN LD & Laura Morton MS RDN LD [Gipson MA RDN LD, Ellen]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-10-07T22:00:00+00:00

SLOW COOKER CHICKEN WITH PEANUT SAUCE

FREEZER-FRIENDLY, DAIRY-FREE

YIELDS 8 CHICKEN THIGHS

This recipe is on an almost-weekly rotation in our homes. Slow-cooked chicken, especially dark meat, is a great choice during the first few weeks of baby-led weaning. Not only is it incredibly tender when cooked this way, it’s high in easily absorbed iron. Try this dish over quinoa or rice, with roasted carrots on the side.

1 cup full-fat coconut milk

⅓ cup creamy peanut butter

3 tablespoons brown sugar

1 tablespoon reduced-sodium soy sauce

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

½ teaspoon ground ginger

1½ pounds boneless, skinless chicken thighs

Fresh cilantro for topping (optional)

1.In a 6-quart slow cooker, add the coconut milk, peanut butter, brown sugar, soy sauce, vinegar, garlic powder, and ginger. Whisk together to make a sauce.

2.Top the sauce with the chicken in a single layer, spooning some of the sauce over the chicken to coat. Cook on high for 4 to 5 hours. Chicken should fall off the bone and be easily shredded with a fork.

3.Serve topped with cilantro (if using).

4.Store leftover chicken in a sealed container in the refrigerator for 2 to 3 days. Freeze leftovers in a sealed container or zip-top freezer bag for up to 3 months.

TIP: Most soy sauce contains wheat. If you want your sauce to be gluten-free, substitute tamari, which typically only contains soy; however, make sure you check the label, as not all brands are certified gluten-free.

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