Busy schedules during the week, can make it hard to prepare a delicious clean meal – that’s where slow cookers come in! This Korean pulled chicken recipe can take 8 hours on low in the slow cooker, allowing you to set everything up in the morning,go to work, and come out to a house that smells great and a meal ready to go.
The sauce literally takes 5 minutes to prep. Drop the chicken in the slow cooker and pour in the sauce. In hours, you’ll have juicy, fork-tender chicken, which you’ll shred and throw back in the cooking liquid for an extra bath in that sweet and savory sauce. We typically put this on top of white rice or quinoa, and even sometimes put it in a taco (recipe coming – stay tuned!).
If you try my recipe, let me know in the comment section or tag me with the hashtag #CleanFoodforThoughBlog! I love hearing feedback from readers about what they are cooking in the kitchen!
Slow Cooker Korean Pulled Chicken
- 1 ½ lbs of boneless skinless chicken breasts
- ½ tsp of salt
- 1 tsp sesame oil
- 1 tbsp honey
- 1/3 cup of coconut aminos
- 3 cloves garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 2 scallions, chopped
- 2 tsps sesame seeds
- Place the chicken breasts in a slow cooker, and season with salt. In a small bowl, mix together the sesame oil, honey, aminos, garlic and ginger. Pour the mixture over the chicken. Cook the chicken on high for 4 hours or on low for 6-8 hours.
- Shred the chicken with forks and return to the slow cooker to coat it in the cooking liquid. Serve on top of white rice, and garnish with scallions and sesame seeds.