Slow Cooker Shredded Asian Chicken
Easy slow cooker Asian chicken recipe, homemade with simple ingredients. Tender, shredded chicken is flavored with soy sauce, orange marmalade, Sriracha sauce and some sesame oil.
Yield: People
Ingredients
- 4 Chicken breasts, Boneless, Large, They should be comfortably spread out in the crockpot without much overlapping
- 1-2 tsp Sesame oil, Adjust according to your preference as it has a strong flavor and aroma
- 3/4 cup Orange marmalade
- 1/4 cup Orange juice, Unsweetened
- 1/4 cup Soy sauce, Low sodium
- 2 tsp Rice vinegar
- 1 tsp Sriracha sauce
- 2 cloves Garlic , Finely minced
- 2 tsp Ginger, Freshly grated
- Salt , To taste
- Pepper, To taste
- 1/2 cup Peppers, Any color of your choice, Finely chopped
- 2 tbsp Green onions
Instructions
- In a large crockpot (6 quart or larger) add chicken breasts, sesame oil, orange marmalade, orange juice, soy sauce, rice vinegar, Sriracha sauce, garlic, ginger, salt, pepper.
- Mix until combined.
- Cover and cook on High heat for 3-4 hours or until chicken is very tender.
- Shred chicken with 2 forks.
- In the final 20-30 minutes, mix in the peppers and green onions.
- There will be a decent amount of juice, sauce and broth. I don't discard it because it keeps the chicken moist and juicy. However, you can remove some of the excess broth and store it in the fridge and use it later for soups and other dishes. Enjoy!
- In one of the pictures above, you can see that I served them in a lettuce wrap with a sweet and spicy drizzle. I simply mixed together a small amount of Sriracha with honey and a little marmalade.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 292kcal, Carbohydrates: 29g, Protein: 33g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 756mg, Potassium: 648mg, Fiber: 1g, Sugar: 25g, Vitamin A: 158IU, Vitamin C: 20mg, Calcium: 31mg, Iron: 1mg