This casserole is beaming with the #5tothrive formula and absolutely loaded with delicious nutrient density! It has become our favourite casserole (another staple is my Veggie Beef Fall Apart Slow-Cooker Casserole) Aromatic, super flavourful, and fresh this casserole mimics many of the flavours found in Vietnam. Typically, I gravitate towards casseroles in the winter, however because this one is full of fresh herbs, lemon grass sticks, ginger and galangal it’s definitely one for all seasons!
Enjoy this casserole with or without a small half cup serving of rice that’s been cooked, cooled completely (creates resistant starch III to help with blood glucose control) and warmed back up again. There’s a few steps involved, but they’re well worth it. Most of the cooking is done in a slow-cooker, so you can just walk away. The slow cooker along with using boneless thighs (instead of always muscle meat, breasts) makes this dish so tender. Searing the thighs first on each side quickly helps to lock in their moisture for the slow-cooker. The result is high-end restaurant style succulent chicken similar to pulled pork. It’s truly delicious!
Vietnamese Slow-Cooker Casserole
Course: Uncategorized2-3
servings30
minutesIngredients
1.2kg 10 Skinless, Boneless Chicken Thighs
540g 2¼ Cups Chicken Stock
60g 4 Lemon Grass Stalks, tough outer layer discarded, flattened
57g 3 Tbsps Coconut Aminos
30g 2 Tbsps Coconut Oil
30g ¼ Cup Spring Onion, thinly sliced
27g 2 Tbsps Fresh Ginger, peeled, grated with juice
18g 1 Tbsp Fish Sauce
15g 2 Inches Galangal, sliced
10g 2 Limes (juice and zest of 2 limes)
5g 1 Tbsp Ground Coriander
4g 2 tsp Ground Cinnamon
⅛ tsp Ground Cardamom
Garnish Freshly chopped mixed herbs: Thai basil, mint, coriander
- Sautéed veggies for topping
150g 1 Small Whole Broccoli, cut into florets
100g 1 Bunch Baby Bok Choi
15g 1 Tbsp Ghee
15g 1 Tbsp Fresh Ginger, minced
10g 2 Fresh Garlic Cloves, minced
Unrefined Salt and Pepper to taste
Optional 1 Cup Cooked, cooled, warmed back up rice (creates resistant starch III)
Directions
- Preheat the slow-cooker or Crockpot on high.
- On the stove on medium heat in a large pan, add in 1 tablespoon of coconut oil. Add in skinless, boneless chicken thighs and cook for 3 minutes on each side until seared, but not cooked through. Remove from the heat. Set aside.
- Place all of the remaining ingredients into the slow-cooker (except the veggies for topping). Add in seared chicken thighs and drumsticks into the slow cooker and ensure they are covered with the liquid (use a spoon to push them down). Set slow cooker on high for 5-6 hours.
- Once the slow-cooker is done discard the lemongrass and galangal. Turn off the slow-cooker. Leave the lid on while you sauté the veggies before serving.
- On the stove on low heat in a skillet pan, heat up the oil. Add in ginger, garlic and sauté for a minute with the lid on.
- Add in the broccoli, and cook for two minutes with the lid on.
- Add in the bok choi and cook for another couple of minutes with the lid on.
- Add salt and pepper to taste and remove from the heat.
- Assembly: To serve, in a serving bowl, place the chicken into a bowl then ladle the liquid broth. To top, add the sautéed broccoli and bok choi. Garnish with the fresh herbs along with a small (½ Cup) side serving of steamed rice on the side.
Notes
- Storage: Casserole will keep in the fridge for up to ten days. Sauté the vegetables fresh and add the rice only when serving.
Did you make this recipe?
Tag @thrivewithpriscilla on Instagram and hashtag it #thrivewithpriscilla
Did you make this recipe?
Like us on Facebook
