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Slow-Cooker Asian Honey Chicken

Slow-Cooker Asian Honey Chicken

Slow-Cooker Asian Honey Chicken


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 deliciously healthy Asian inspired sauce for hours… what could be better? This Slow-Cooker Asian Honey Chicken makes the perfect entrée to pair with freshly cooked jasmine rice or roasted veggies.


This dish is not only made with healthy, real ingredients, but it’s super easy to throw together, requiring only a few minutes of stovetop cooking at the end to thicken the sauce. Before adding the chicken to your slow-cooker, combine coconut aminos (a tasty soy sauce alternative), raw honey, homemade broth, and freshly grated ginger. Place both your chicken and the sauce mixture into your slow-cooker and 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 chicken. 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 slurry to saucepan and reduce heat, letting the liquid simmer for a few minutes. Combine the shredded chicken with the sauce, and there you have it. Tender and flavorful shredded chicken to go with salads, wraps, or in bowls paired with cabbage and cauliflower rice.



white bowl with slow cooker Asian honey chicken, cauliflower rice, mushrooms, cabbage, and an avocado styled like a rose



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

Slow Cooker Asian Honey Chicken

  • Author: Chaunté Truelsen
  • Prep Time: 5 minutes
  • Cook Time: 6 hours and 5 minutes
  • Total Time: 6 hours and 10 minutes


Slow Cooker Asian Honey Chicken! Tender, flavor-packed chicken slow-cooked in a delicious, Asian-inspired sauce for hours. This easy, weeknight meal is gluten-free, soy-free, and so tasty!



  • 34 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)
  • 12 tsp of a good quality salt
  • 1/2 tsp of fresh ginger, peeled and finely grated
  • 1/4 tsp of pepper


  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.


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!).

  • Category: Mains
  • Method: Slow Cooker
  • Cuisine: Asian Inspired

Keywords: slow cooker Asian chicken, gluten-free, soy-free, paleo, coconut aminos


A bowl with slow-cooker Asian inspired chicken, cucumber slices, carrot, and sauteed purple cabbage on a bed a spinach





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