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.
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.
Ingredients for Slow Cooker Asian Honey Chicken
Chicken Breast – We always use boneless skinless chicken breast when making this recipe. They are nice and lean and are easy to shred once cooked.
Chicken Broth – We like to add our Homemade Bone Broth, but any quality chicken broth will do.
Coconut Aminos – Coconut aminos serve as a healthier and gluten-free alternative to soy sauce, you could substitute tamari or Braggs liquid aminos.
Arrowroot Flour – Arrowroot flour is a perfect thickening agent because it’s a natural and gluten-free alternative that creates a smooth and glossy texture.
Raw Honey – To add a touch of sweetness and offset the savoriness of the sauce.
Ginger – The addition of ginger adds great flavor to this dish, while its natural anti-inflammatory properties make it a soothing and beneficial ingredient for individuals with GERD.
Salt & Pepper – To really bring all the flavors together and make them pop!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites
How to Make Slow Cooker Asian Honey Chicken
This recipe is super easy to throw together, requiring only a few minutes of stove-top cooking at the end, to thicken the sauce.
Next, place the chicken breasts in the slow cooker and pour the sauce mixture over it. Cook on low for 6 hours or until chicken is tender and can be easily shredded with a fork.
Once 6 hours have passed, proceed to shred the chicken. Now, add the liquid remaining in the slow cooker to a saucepan and bring to a slow boil.
Mix together arrowroot flour and COLD water to make a slurry to thicken the sauce. Add the slurry to your saucepan and reduce the heat, letting the liquid simmer for a few minutes while stirring.
Finally, combine the shredded chicken with the sauce, and enjoy your tasty, shredded chicken throughout the week!
How to Store Slow-Cooker Chicken?
You can store leftovers in an airtight container for up to 4 days.
How to Reheat Slow Cooker Asian Honey Chicken?
To reheat slow cooker chicken, simply place it in a small saucepan with a splash of broth.
You can also reheat in the microwave by placing the desired portion in a microwave-safe dish and covering it with a microwave-safe lid or microwave-safe wrap. Microwave on medium power, stirring occasionally, until the chicken is heated throughout.
Can This Be Frozen?
Absolutely! This shredded Asian honey chicken is perfect for freezing. Just cook it as instructed and store the leftovers in an airtight container in the freezer for up to 3 months.
Alternatively, you can put all the sauce ingredients and chicken in a ziplock bag and freeze it uncooked for up to 3 months too. If you freeze the chicken, add an extra hour or two when using a slow cooker.
For a quick meal, you can also cook the chicken directly from the freezer in an Instant Pot!
Can This Slow Cooker Chicken Be Made In An Instant Pot Instead?
Sure! Here’s a simple guide on how to make Shredded Asian Honey Chicken in the Instant Pot:
Place the chicken and all sauce ingredients (except cornstarch and water) in the Instant Pot.
Cook on HIGH pressure for 15 minutes and allow the steam to naturally release.
Take out the chicken and shred it.
In a separate bowl, whisk 2 tablespoons of water with 1 tablespoon of cornstarch.
Slowly add the cornstarch mixture to the sauce in the Instant Pot.
Set the Instant Pot to SAUTE and cook the sauce until it becomes bubbly and thickened while whisking constantly (about 4-5 minutes).
Add the shredded chicken back to the pot and toss it to coat evenly.
Enjoy your delicious shredded honey garlic chicken made effortlessly in the Instant Pot!
I love slow cooker recipes! They make for easy weeknight dinners and there is nothing quite like coming home from a long day and having dinner already prepared! If you’re looking for a great and affordable slow cooker, this one is my favorite!
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.
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.
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.
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.
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!).
Keywords: slow cooker Asian chicken, gluten-free, soy-free, paleo, coconut aminos