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Ingredients
  

  • 2 pounds chicken breast, cut into 1-2 inch pieces
  • 4 tablespoons arrowroot powder
  • 2 tablespoons grapeseed or avocado oil
  • 1/3 cup tamari, reduced sodium (or use reduced sodium soy sauce)
  • 1/4 cup white wine vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon almond butter (or sub another nut or seed butter)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 dash crushed red pepper (adjust to your liking)
  • 2/3 cup water
  • 1 cup sliced carrots
  • 1 cup broccoli
  • 2 tablespoons sesame or sunflower seeds
  • 1/2 cup chopped green onion or cilantro

Instructions
 

  • Place chicken into a resealable plastic bag. Sprinkle with arrowroot powder and shake to coat.
  • Heat oil in a large skillet on medium-high heat. Add the chicken and cook for 2-3 minutes on each side until just browned and then transfer to slow cooker.
  • In a medium bowl, whisk together tamari through water. Pour over the chicken. 
  • Cover the slow cooker and cook on low for 4 hours. Open the lid and add the broccoli to cook for another 20 minutes. (This can also be done during the last 4 20 minutes of the 4-hour slow cook.