Did you ever notice how words used to describe food often sound a little naughty? I mean, seriously- I dare you to watch Nigella and not think about sex once. It’s all in the descriptions.

I was feelin’ it while this chicken was in the slow-cooker! The smells wafting out of there were downright sassy. I could not WAIT for dinner.

The sweet, salty and sour flavors will tease your tastebuds into submission. There is nothing like a completely satisfying meal.

Bonus: This one is mid week quickie.

Wink, wink.

Slow Cooker Chicken With Asian Slaw

For the Chicken


  • 2 Skinless, Boneless Chicken Breasts
  • 2 Cups Organic Chicken Broth
  • 1 Cup Dry White Wine
  • 1/4 Cup Soy Sauce
  • 2 Tbsp Oil
  • 1 Tbsp Coconut Sugar
  • 1 Clove Garlic Grated
  • 1 (Thumb size) Chunk of Raw Ginger Grated

Cooking Directions

  1. Combine wet ingredients in slow cooker then add the grated ginger and garlic.
  2. Give it a quick stir.
  3. Add chicken making sure the breasts are at least halfway submerged. I like to cover the exposed breasts (giggle) with a few spoonfuls of the sauce and gently swirl to coat the chicken completely.
  4. Once cooked, remove the chicken and shred with tongs and a fork.
  5. Transfer juices to a pan and reduce to about halfway, then add shredded chicken to the sauce. (You can skip this step if you want but it’s worth it).

For the Slaw



  • 2 Stalks Celery
  • 1 Carrot Shredded
  • 1 Stalk Broccoli (skinned)
  • 1 Red Apple
  • A few leaves Chopped Mint
  • 1 Tomato 
  • 1 Lemon Juiced
  • 2 Tbsp Sesame Oil
  • A Few Shakes Salt & Pepper

Cooking Directions

  1. Shred veggies and fruit with a grater or in a food processor. (I chopped the tomato with a knife so it didn’t get mushy.
  2. Toss with lemon juice and sesame oil.
  3. Add mint.
  4. Season with S&P.

To Serve

Place chicken and slaw onto little slider buns and serve with some extra slaw on the side. If you are low carb try putting everything into a wrap or onto some spinach.


Author: dawnrieniets

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