Crockpot Miso Ginger Chicken & Coconut Cauliflower Rice

This easy, time savvy meal was thrown together with some Butcher Box chicken thighs I had in the freezer and worked perfectly for meal prep!  Butcher box is one of many companies providing sustainably sourced, organic animal proteins.  We know that this is important but do we truly understand WHY? 

Chickens that are free range are raised in a stress free environment and allowed to roam freely; this is important because just as stress affects our physical health in a negative way it also affects animals!  When we eat an animal that is farm raised in a stressful, caged and crowded environment their meat has more inflammatory cytokines and antibiotics that we end up ingesting.  Organic practices guarantee that the animal has not been fed any synthetic fertilizers, chemicals and GMOs and must be fed organic feed. Organic chicken typically has a higher content of omega 3 fatty acids vs. the more inflammatory omega 6 fats.  Whenever you can, supporting companies or farms that provide locally sourced and sustainable meat is best for both the environment and your own health!


What you need:

  • 4-6 boneless organic chicken thighs
  • 1 T miso (make sure gluten free if necessary) + 1/3 cup hot water
  • 1/2 cup coconut aminos (tamari will also work)
  • 1-2 T chopped fresh ginger root
  • 1 large clove minced garlic
  • 3-4 chopped green onions (save ~ 1 T for garnishing)
  • 1 T toasted sesame oil
  • 1 bag of frozen organic cauliflower rice or roughly 4 cups cauliflower rice
  • organic full fat coconut milk (canned)
  • 1 head of organic broccoli-chopped
  • coconut oil
  • sea salt

How you do it:

For the Chicken

  1. Whisk miso paste in 1/3 cup hot water and set aside
  2. Mix together aminos, ginger, garlic, onions, sesame oil; add to miso liquid and whisk all together
  3. Dump (thawed or frozen) raw chicken thighs into the bottom of your crockpot
  4. Pour sauce over top
  5. Cook on high for 3-4 hours or on low for 6-7 hours or until cooked through

For the Cauliflower Rice:

  1. Add 1 T coconut oil to a pan on low/medium and add cauliflower rice
  2. Saute for 3-4 minutes on medium heat and add 1/4-1/2 cup coconut milk (depending on how creamy you want it!); turn heat on low and cover, cook for an additional 1-2 minutes or until cooked through
  3. Empty into a bowl and top with 1 T chopped green onions

For the Broccoli:

  1. Wipe out cauliflower rice pan and add chopped broccoli
  2. Add a few tablespoons of water (about 1/2 inch thick) and cover pan; cook on low heat to steam broccoli
  3. After ~5-7 minutes or once broccoli is bright green remove from heat and strain off water
  4. Drizzle with additional melted coconut oil and sea salt to taste

Add chicken, cauliflower rice and broccoli to a bowl, drizzle some additional chicken sauce juices over to pan and devour!

GFG Enjoy! Signature


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