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Crockpot West African Nut Butter Chicken with Cauliflower Rice

  • Recipe Submitted by on

Category: Dinner Party, Main Dish, Rice, Cauliflower, Chicken, African, Crockpot

 Ingredients List

  • 1 small whole chicken, cut into pieces, or 2-3 pounds boneless skinless chicken pieces (find pastured chicken here)
  • 1 1/2 tablespoons coconut oil, ghee or butter, divided
  • 3 onions, chopped
  • 10 tomatoes, chopped (or equivalent canned)
  • 3 cups butternut squash, peeled and chopped
  • 1 red bell pepper (optional)
  • 1 habanero pepper, whole (optional)*
  • 1 1/2 inch piece of ginger, grated
  • 5 cloves garlic, minced
  • 1 tablespoon coriander (find organic non-irradiated herbs and spices here)
  • 1 bay leaf (find organic non-irradiated herbs and spices here)
  • 1 teaspoon vanilla (optional)
  • 3/4 cup almond, peanut or sun butter, or to taste
  • 1 head of cauliflower
  • Sea salt, to taste
  • Pepper, to taste
  • May substitute GAPS-legal habanero sauce or a generous scoop of cayenne pepper. This ingredient can be left out entirely if you don”™t like heat.
  • Optional Toppings:
  • Pineapple, banana, coconut, shredded cheese, raisins, sweet peppers, sunflower seeds, chopped almonds, parsley or cilantro


1. Place chicken pieces in bottom of large crockpot. Saute onion in 1/2 tablespoon coconut oil over medium-high heat until translucent and pour over chicken. Add tomatoes, butternut squash, peppers, ginger, garlic, coriander, and bay leaf to slow cooker, sprinkling spices evenly over tomatoes. Cook on low 6-8 hours or on high 4 hours, until chicken is cooked through.

2. Turn off crockpot and stir in vanilla and nut butter. Remove habanero pepper and discard. Add salt and pepper to taste.
Meanwhile, pulse half of the chopped cauliflower in the food processor 10-15 times (1 full second each), until cauliflower looks like rice. Repeat with other half. Do not over-process or it may turn to mush.

3. Melt 1 tablespoon coconut oil in a large frying pan over medium-high heat then add cauliflower. Stir frequently for 3-5 minutes, until rice is tender. Add salt and pepper to taste.
Mound piles of caulilflower rice in your bowls and top with a piece of chicken and generous drizzle of sauce. Set out toppings in little bowls on the table and let each person top as desired.

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