I love to make crockpot lunches when I work from home. I love having fresh, hot meals for lunch, especially in the winter. My sister is also on the lookout for more tried and true crockpot recipes. She is living in a frat house next year and plans on cooking a lot of crock pot meals in her room. This is an awesome recipes from a new blog I discovered - Flavour and Savour. This blog has lots of gluten free friendly recipes, which I'm always on the lookout for. I made Coconut Jasmine Rice to go with this awesome crockpot lunch! To make this gluten free, be sure to use gluten free soy sauce and fish sauce.
Ingredients:
2 chicken breasts, cut into large bite size pieces
Mango Sauce
1 ripe mango, cubed (or 1 cup frozen mango, thawed)
1 small red chili pepper, de-seeded and diced
1 1/2 teaspoons apple cider vinegar
2 1/2 teaspoons soy sauce
1 tablespoon fish sauce
zest of 1 small lime
juice of 1 lime
1/2 tablespoon brown sugar
1 thumb-size piece of ginger, cut in rough pieces
2 cloves garlic, minced
1/4 teaspoon turmeric
2 tablespoons coconut milk
Garnish
1 ripe mango, cubed
1 red pepper, finely diced
1/8 cup cilantro, chopped
Preparation:
1. Place all mango sauce ingredients in a food processor. Use 1 mango (1 cup frozen) for the sauce and reserve 1 cup for garnish. Process until almost smooth, leaving a few chunks of mango.
2. Place chicken pieces in the crock pot, pour the mango sauce on top. Cook on high for 2 hours.
3. Turn to low and stir in reserved mango and red pepper chunks. Cook for 30 minutes.
4. Transfer to a serving dish. Sprinkle with fresh cilantro. Serve with Coconut Jasmine Rice.
Ingredients:
2 chicken breasts, cut into large bite size pieces
Mango Sauce
1 ripe mango, cubed (or 1 cup frozen mango, thawed)
1 small red chili pepper, de-seeded and diced
1 1/2 teaspoons apple cider vinegar
2 1/2 teaspoons soy sauce
1 tablespoon fish sauce
zest of 1 small lime
juice of 1 lime
1/2 tablespoon brown sugar
1 thumb-size piece of ginger, cut in rough pieces
2 cloves garlic, minced
1/4 teaspoon turmeric
2 tablespoons coconut milk
Garnish
1 ripe mango, cubed
1 red pepper, finely diced
1/8 cup cilantro, chopped
Preparation:
1. Place all mango sauce ingredients in a food processor. Use 1 mango (1 cup frozen) for the sauce and reserve 1 cup for garnish. Process until almost smooth, leaving a few chunks of mango.
2. Place chicken pieces in the crock pot, pour the mango sauce on top. Cook on high for 2 hours.
3. Turn to low and stir in reserved mango and red pepper chunks. Cook for 30 minutes.
4. Transfer to a serving dish. Sprinkle with fresh cilantro. Serve with Coconut Jasmine Rice.