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A view into a crockpot filled with chicken in a flavorful Asian style sauce.
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Crockpot Asian Chicken

This flavorful chicken recipe is so easy to make! Dump some seasonings and aromatics into the crockpot, and set it to low! When it's dinner time, serve this over some cauliflower rice, zucchini noodles, or as lettuce wraps! We love lettuce wraps with carrots, avocado, and extra sesame seeds or toasted cashews.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: Asian
Keyword: crockpot asian chicken, keto crockpot chicken recipe, slow cooker asian chicken
Servings: 8 servings
Calories: 195kcal

Equipment

  • Crockpot or Slow Cooker

Ingredients

  • 2 pounds chicken breasts or chicken thighs, cut in large chunks
  • 1/3 cup coconut aminos or sub 1/4 cup soy sauce or tamari
  • 3 tablespoons tomato paste
  • 3 tablespoons sesame oil toasted
  • 2 tablespoons monk fruit sweetener (can use honey or maple syrup for non-sugar free version)
  • 2 tablespoons rice wine vinegar unseasoned
  • 2 cloves garlic minced
  • 1/4 cup ginger finely grated
  • 1 tablespoon paleo sriracha sauce *more or less, depending on desired spiciness
  • 1 1/2 teaspoons sea salt

Instructions

  • Add all of the sauce ingredients into a small bowl or large measuring cup, and whisk to combine well.
  • Add chicken to a crockpot, and drizzle on the sauce. Slow cook on low for 4 hours.
  • Use two forks to shred the chicken. This can be done right in the crockpot! The chicken will easily fall apart when pressed with a fork. Mix the sauce from the bottom of the slow cooker into the shredded chicken.
  • Garnish the chicken with green onions or cilantro, and a generous sprinkling of toasted sesame seeds! See notes for serving suggestions!

Notes

4 NET CARBS per serving
Substituting Chicken Thighs: Since chicken thighs are higher in fat, only use 1 tablespoon of sesame oil, and slow cook on low for 3 hours (instead of 4).

How to Store Leftover Slow Cooker Asian Chicken

Store leftover Asian chicken in an airtight container for up to 4 days.
Reheat leftovers in a small skillet over medium heat. Add some water, and stir until how throughout. Leftovers can also be reheated in a microwave.

Can I freeze Asian Chicken?

If you’re prepping ahead for busy days, this easy recipe with a flavorful sauce is pure gold!
There are two ways to make Asian chicken as a freezer meal:
  • Add leftovers to an airtight container or freezer bag, and freeze up to 3 months. Allow leftovers to thaw at room temperature, then reheat in a skillet on the stovetop.
  • Freeze raw chicken with the sauce in a large freezer bag. When ready to serve, allow the thaw in the refrigerator overnight, and then add to a crockpot to cook the next day.

How to Make Crockpot Asian Chicken in an Instant Pot

Add the chicken and the sauce to an Instant pot, and cook on Manual for 25 minutes. The sauce is thinner when cooked this way, so if necessary, remove the chicken from the Instant pot, and turn the pot on Saute. Allow the sauce to simmer for about 5-10 minutes to reduce it to a thicker sauce. Shred the chicken, and then pour the sauce over the chicken to serve.

Nutrition

Calories: 195kcal | Carbohydrates: 4g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 842mg | Potassium: 496mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg