Keto Crockpot Asian Chicken Recipe
Juicy and tender chicken infused with rich, tangy Asian-inspired flavors, slow-cooked to perfection. This low-carb, keto-friendly dish pairs beautifully with cauliflower rice or steamed veggies, offering a savory and satisfying meal that’s effortless to prepare and irresistibly delicious.
Equipment
- Measuring cup
- Serving plate or bowl
- Forks (for shredding)
- Crockpot (slow cooker)
- Whisk
Ingredients
- 3 tbsp sesame oil toasted
- 3 tbsp tomato paste
- 1½ tbsp sea salt
- 1 tbsp paleo sriracha sauce
- 2 lbs chicken breasts or chicken thighs, divided in large chunks
- 2 cloves garlic minced
- ¼ cup ginger finely grated
- ⅓ cup coconut aminos (or ¼ cup tamari or soy sauce)
- 2 tbsp monk fruit sweetener
- 2 tbsp rice wine vinegar unseasoned
Instructions
- In a small bowl or large measuring cup, whisk together all sauce ingredients until well combined.
- Place the chicken in the crockpot and pour the sauce evenly over it.
- Set the crockpot to low and cook for 4 hours.
- Using two forks, shred the chicken directly in the crockpot.
- Stir the shredded chicken into the flavorful sauce at the bottom of the slow cooker.
- Garnish with green onions, cilantro, and toasted sesame seeds before serving.
Notes
- Pair with cauliflower rice, zucchini noodles, or steamed broccoli for a complete keto-friendly meal.
- Adjust sweetness or spice levels in the sauce to suit your taste preferences.