Slow Cooked Asian Chicken


  • 3 boneless skinless chicken breast halves
  • 1 tablespoon coconut aminos
  • 3 medium vine ripened tomatoes chopped
  • 1 small red onion chopped
  • 2 cloves garlic pressed
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon grated ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper


  • Place all ingredients in a large slow cooker; stir well to combine.
  • Cover and cook on LOW for 8 to 10 hours or until chicken is fork-tender.
  • Transfer chicken to a cutting board and shred with 2 forks; return to slow cooker and combine with cooking juices.


SERVING SUGGESTION: Serve over Cauli-Rice (see Day 1 directions). Add stir-fried mushrooms and snow peas on the side.
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