If you’re looking for an easy and allergy-friendly weeknight meal, this Slow Cooker Asian Chicken is for you! It’s full of fresh ginger and garlic flavor, plus it’s gluten, peanut, and soy free
If you have been on my blog at all over the past few years, y’all know that I’m not a resolution maker. It’s all about the small goals each day/week/month that often make a bigger difference! That said I made a few intentions for this year that I am working on daily. One of those is getting my house organized and decorated better, and sticking to a regular cleaning schedule.
One of my other intentions for this year is to share more main dish and slow cooker recipes on the blog cuz let’s face it, we can’t live off desserts as much as I wish we could! I do cook very healthy dinners around our house but they are usually not photography-worthy, so I would avoid posting them. But I decided it was time to get out of my comfort zone and do a larger variety of allergy-friendly recipes.
In honor of that second goal, here’s a slow cooker and main dish recipe for you: Slow Cooker Asian Chicken!
During the last couple months I had a training client in the evenings during the week, so I worked on using the slow cooker a bit more during those later evenings so we still had some great meals at home. I haven’t done a whole lot with our slow cooker unless I was following other people’s recipes, but I decided it was time to create some of my own slow cooker recipes.
I created this recipe for Slow Cooker Asian Chicken several times, each time making changes to the recipe to get it just the way I liked, and it turned out great! I was going to call this Mongolian Chicken at first but wasn’t sure if it really fit the flavor profile of Mongolian Chicken so I changed the name.
In this recipe, I used some garlic Sriracha barbecue sauce that was homemade at one of our local restaurants, but there are several brands out there that make this type of barbecue sauce, you’ll just have to check if they are soy free if you have a soy allergy. You can also make some of your own sauce, just replace the soy ingredients in the recipe if you need.
I’ve made this recipe several times, and before I found the garlic Sriracha BBQ sauce at the Rib and Chop House, I used some jalepeño barbecue sauce made in Casper that was also really good in this recipe (and is also soy free). Just about any bold and spicy barbecue sauce will work great in this recipe, and the flavors will change slightly depending on the BBQ sauce you choose.
In the photos I served this over cauliflower rice, but you can serve this over regular rice or noodles!
- 2-1/2 pounds skinless boneless chicken breast
- 1/3 cup garlic Sriracha barbecue sauce or your favorite spicy BBQ sauce
- 1/4 cup coconut amino teriyaki sauce
- 1/4 cup coconut aminos
- 1 Tablespoon sesame oil
- 1 Tablespoon fish sauce
- 1 Tablespoon fine sorghum flour
- 1 Tablespoon fresh minced ginger root
- 2 garlic cloves pressed or minced
- Sliced green onions for garnish
- Place whole chicken breasts in the bottom of a 4-quart slow cooker
- Whisk together the barbecue sauce, teriyaki sauce, coconut aminos, sesame oil, fish sauce, flour, ginger, and garlic together in a small bowl
- Pour the sauce mixture over the chicken and cook on high for 2 hours or on low for 4 hours
- Once the chicken is done cooking, shred the chicken with 2 forks until all the chicken is shredded and return to the sauce and stir to completely coat the chicken
- Serve over hot rice, noodles, or cauliflower rice (as shown in the photos), topped with sliced green onions
This recipe is made for a smaller 4-quart slow cooker. If you have a larger slow cooker, you can double this recipe to fit