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 of the ingredients and the amounts used.
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. Before adding the raw chicken to your slow-cooker, combine coconut aminos(a tasty soy sauce alternative),raw honey,chicken broth, and freshly grated ginger. 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 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 the slurry to your saucepan and reduce the heat, letting the liquid simmer for a few minutes while stirring. Combine the shredded chicken with the sauce, and enjoy and your tasty, shredded chicken throughout the week!
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
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