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.

Serving Ideas:

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 for a salad.

Author: dawnrieniets


For the Chicken

  • 2 Skinless, Boneless Chicken Breasts
  • 2 cups Organic Chicken Broth
  • 1 cup Dry White Wine
  • 1/4 cup Soy Sauce
  • 2 tablespoons Oil
  • 1 tablespoon Coconut Sugar
  • 1 Clove Garlic Grated
  • 1 (Thumb size) Chunk of Raw Ginger Grated
  • 2 Stalks Celery
  • 1 Carrot Shredded
  • 1 Stalk Broccoli (skinned)
  • 1 Red Apple
  • A few leaves Chopped Mint
  • 1 Tomato
  • 1 Lemon Juiced
  • 2 tablespoons Sesame Oil
  • A Few Shakes Salt & Pepper

For the Slaw


    For the Slaw

    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.

    For the Chicken

    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).

    Leave a Reply