Sriracha – a sauce which holds a special place in my heart. Yes – it’s really not paleo (chili, sugar, garlic, salt, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum) but I’ve yet to find a suitable replacement. You can certainly make this recipe with some other hot sauce, but I can’t. At least not for now.

This serves at least 6 and you can sub out the veggies however you like. (And yes, this is a little soupy, but I’m lazy and addicted to my slow cooker right now.)

4 Cups Kale or other greens, washed & chopped
2-3 lbs of chicken thighs (boneless, or you’ll have to fish out bones later; don’t use breasts, though)
2-3 cups diced squash (both butternut & delicata have worked well)
32 oz of broth
1 can (15 oz.) coconut milk – not light
1 roasted red pepper (Trader Joe’s has these in a jar!)
1 cup almond butter
1/2 cup Sriracha (it can’t be that much sugar, right?)
3 Tbs. coconut aminos (or soy sauce)

Put the kale into the bottom of the slow cooker. Put the rest of the ingredients into the slow cooker. Lid it and cook on low for 6-7 hours. It does best if you can stir about an hour before it is done, as the almond butter likes to settle in clumps (but I’m not always babysitting the slow cooker, so it doesn’t always happen).