10 frozen chicken tenders (instead of large chicken breasts, I like the smaller tenders)
1 tsp minced garlic
2 cups chicken broth
2 tbsp fresh basil, cut into small pieces
1 tsp salt
¼ cup cilantro
¼ cup olive oil
1 tbsp coconut aminos
salt, as needed squeeze of juice from ½ lime 8
ounces water chestnuts
Place tenders in Crock-Pot along with everything but water chestnuts. Cook on low for 2 to 3 hours or until chicken is tender and no longer pink inside. Cut chicken into chunks and add water chestnuts. Serve in bowls over rice noodles.
Bokma, Cindy. The Low-Oxalate Anti-Inflammatory Cookbook: 75 Gluten-Free, Nut-Free, Soy-Free, Yeast-Free, Low-Sugar Recipes to Help You Stress Less and Feel Better (p. 69). Skyhorse. Kindle Edition.