Sweet, tender, shredded chicken made with minimal ingredients. When it comes to meal prepping, Slow Cooker Asian Honey Chicken is one of my favorite recipes to include! Gluten-free and soy-free, but definitely not free of flavor.

We love this served over our famous Baked Potatoes for Acid Reflux with a side of Creamy Whole30 Coleslaw.

a white bowl full of spinach, shredded carrots, purple cabbage, sliced cucumbers, and slow cooker Asian honey chicken

Tender shredded chicken that’s been cooking in a gluten-free + soy-free, Asian-inspired sauce for hours… I am so excited for you to try this one!

If you suffer from chronic acid reflux symptoms, you might be able to share in the struggle of trying to find store-bought teriyaki sauce that’s GERD-friendly. Personally, I haven’t succeeded in this— so I choose to make my own, which gives me more control over the ingredients and the amounts used.

📋 Recipe

Prep Time: 5 minutes | Cook Time: 365 minutes | Total Time: 370 minutes

Yield: 4-6 servings

Ingredients

  • 3-4 chicken breasts
  • 1/3 cup of chicken or vegetable broth
  • 1/3 cup of coconut aminos
  • 2 tbsp of arrowroot flour
  • 2 tsp of raw honey (optional)
  • 1-2 tsp of a good quality salt
  • 1/2 tsp of fresh ginger, peeled and finely grated
  • 1/4 tsp of pepper

Instructions

  1. Combine broth, coconut aminos, raw honey, ginger, salt, and pepper in a bowl. Place chicken at the bottom of slow cooker and cover with mixture. Cook on low for 6 hours or until chicken can easily be pulled apart with a fork.
  2. Once chicken is done cooking, take it out of the slow cooker and shred it. Add the liquid remaining in the slow cooker to a saucepan and bring that to a slow boil.
  3. Mix together 2 tbsp of arrowroot powder with 4 tbsp of cold water. Stir until there are no lumps and add to saucepan once it reaches a slow boil.
  4. Reduce heat and let simmer for a few minutes while stirring to allow the sauce to thicken. Remove from heat and combine the shredded chicken with the sauce.

Notes

  • This dish is one of my FAVORITE things to include in my weekly meal prep. Throughout the week I use it for a variety of lunches and dinners such as paired with rice and avocado, in a grain-free tortilla with avocado, cilantro, and lime, and with roasted sweet potato and green beans (yum!).
  • Instant Pot variation: Place chicken and all sauce ingredients (except cornstarch and water) in the Instant Pot. Cook on HIGH pressure for 15 minutes and allow steam to naturally release. Remove chicken and shred. Whisk 2 tbsp water with 1 tbsp cornstarch. Add to sauce and SAUTE for 4-5 minutes until thickened.

Storage

Store leftovers in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer.