One of the last meat based meals I made before switching to a plant based diet was this Asian Slow Cooker Chicken.  I love meals that can cook all day in the slow cooker and be ready when I get home from a busy day with the kids.  I literally threw everything in the slow cooker, covered and 6 hours later dinner was done.  This meal got a thumbs up from everyone!  The sauce was delicious and we enjoyed it over rice with a side of steamed broccoli.  YUM!



  • 1/3 cup low sodium soy sauce or tamari (if you follow a gluten free diet make sure to use a gluten free sauce)
  • 1 tbsp ponzu sauce (omit if you don’t have it on hand)
  • 2 tbsp sesame oil
  • 2 tbsp brown rice vinegar
  • 1 small onion, sliced
  • 4 large carrots, sliced thinly on a diagonal (about 1 1/2 cups)
  • 1/2 cup green onions, chopped
  • 5 cloves garlic, minced
  • 2 inch piece of ginger, chopped
  • 1 1/2 pounds boneless skinless chicken breasts


  1. In a small bowl combine soy sauce, ponzu sauce, sesame oil, vinegar, garlic and ginger. Stir well to combine.
  2. Layer carrots, onions (not green onions) and chicken in your slow cooker and evenly pour the sauce over top.
  3. Cook on low for about 6 hours. Serve with brown rice and top with green onions.

Nutritional Info:

Makes approximately 4- 5 servings.

Nutrients per serving: Calories: 161, Cal. from Fat: 66.5, Total Fat: 7.5g, Sat. Fat: 1g, Carbs: 6g, Fiber: 1.5g, Sugars: 3g, Protein: 19.5g, Sodium: 830mg, Chol: 52mg


Store leftovers in an airtight container in the fridge for up to 3 days.

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