I was feeling a little mafioso so I decided to make this recipe adapted from a recipe in the Paleolithic Slowcooker cookbook. It turned out pretty yummy!
1 tablespoon coconut oil
1 1/2 pounds skinless chicken thighs, cut into strips
1 carrot, sliced
1 onion, sliced and popped into rings
1 zucchini, sliced
1 1/2 can of tomato sauce
1/4 can tomato paste
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon raw honey
1 spaghetti squash, baked and pulled into strings
Turn your slow cooker on high while you get your ingredients ready. Put the coconut oil in the bottom of the slow cooker. Place the chicken strips, carrots, and zucchini into the slow cooker. In a bowl, combine the tomato sauce, paste, garlic, pepper flakes, and honey and mix together. Pour over the chicken and vegetables. Turn the slow cooker down to low and cook for 8 to 9 hours.