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Gluten Free Maple Ginger Chicken Tacos

It’s starting to get chilly outside, and this lady is SO EXCITED! I can’t wait to get up to the mountains and  snowboard all winter long! When I have a long day at work, or on the mountain the last thing I want to do is come home and cook a full meal. This is where slow cooker recipes come in great handy. I love this recipe for slow cooked ginger maple chicken because it’s easy to make, packed with flavor and can be utilized several different ways. YOU GUYS! This chicken is so unbelievably good and simple to make I am sure you will find a million different ways to eat it.

Click HERE for the  Chicken Tacos w Sriracha Aoli recipe.  I am not kidding some of the best tacos I have ever had!

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I use low sodium tamari in place of regular soy sauce which makes this dish totally gluten free. I love making fried rice, rice noodle stir fry or just eating it with plain old brown rice. It’s insanely addictive!

The great thing about a slow cooker meal is that I can do a double batch and freeze what I don’t use for another time.

I hope you enjoy it as much as I do. Here’s to a wonderful, warm, and satisfying winter.

Slow Cooked Gluten Free Maple Ginger Chicken

(serves 8)
  • FOR THE MAPLE GINGER CHICKEN:
2 TABLESPOONS OLIVE OIL
4 LARGE BONELESS, SKINLESS CHICKEN BREASTS
½ CUP MAPLE SYRUP
½ CUP LOW SODIUM TAMARI OR SOY SAUCE
¼ CUP APRICOT OR ORANGE PRESERVES
¼ CUP GF HOISIN SAUCE
2 CLOVES GARLIC, MINCED
½ INCH PIECE OF GINGER, PEELED AND GRATED
6 SCALLIONS, sliced
1 TEASPOON RED CHILI FLAKE
1 TABLESPOON CORNSTARCH
SEASAME SEEDS AND SLICED SCALLIONS FOR GARNISH

  1.  PLACE CHICKEN BREASTS IN THE SLOW COOKER WITH 2 TABLESPOONS OLIVE OIL.

2. IN A MEDIUM BOWL, WHISK MAPLE SYRUP, TAMARI, FRUIT PRESERVES, HOISIN, GARLIC, GINGER, SCALLIONS, AND RED CHILI FLAKES. POUR THE SAUCE OVER THE CHICKEN.

COVER, AND COOK ON LOW.

3. SET THE TIMER FOR 6 HOURS. REMOVE THE
CHICKEN AND PLACE IN A BOWL POUR THE LEFT OVER SAUCE IN THE CROCKPOT INTO A SMALL SAUCEPAN. IN A SMALL BOWL, WHISK CORNSTARCH AND 2 TABLESPOONS WATER TOGETHER TO MAKE A SLURRY. WHISK THE SLURRY INTO THE SAUCE AND BRING IT TO A BOIL.
4. COOK UNTIL THE SAUCE IS THICK. POUR SOME OF THE SAUCE OVER THE SHREDDED CHICKEN AND MIX. RESERVE THE EXTRA SAUCE FOR SERVING.

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