The cold weather and sick season attacked our home this past week. We’ve been down-and-out. We’ve been living off of soup and protein smoothies around here.
However, there was one day this week when I actually found the energy to throw this meal in the slow cooker. I’m so glad I did too! It was super duper easy and the results were quite tasty! I love using my slow cooker on days when I feel lazy or tired or busy. I can basically get my meal made in the morning and there are little-to-no dishes when dinner time rolls around. (That, to me, is the TRUE bonus of slow cooking!)
The flavor of these is definitely Asian-inspired (thus, the recipe name, LOL). What really makes them taste Asian is the lime, cabbage, and cilantro. The ginger in the sauce helps too. The chicken/sauce is very mild and all the toppings bring it to a nice, fresh level.
This is a great weeknight meal. If I can pull it off while on my sick bed, I’m pretty sure anyone can pull it off! This is a slow-cooker keeper for sure!
Slow Cooker Asian Chicken Sandwiches
Adapted from Get Crocked
1 1/2 pounds boneless, skinless chicken breasts
1 small onion, chopped
2 teaspoons freshly grated ginger
3-4 cloves garlic, minced
1 cup ketchup
2 tablespoons brown sugar
4 tablespoons lime juice, divided
2 cups shredded red cabbage
1/2 cup red onion, sliced
fresh cilantro, chopped
6 whole wheat thin buns, for serving
Add chicken to slow cooker. Combine onion, ginger, garlic, ketchup, brown sugar, and 2 tablespoons of the lime juice in a small bowl. Pour over chicken in slow cooker. Cover and cook on low for 6 hours.
When chicken is done, remove from sauce, shred, and return to sauce. Change slow cooker to warm setting.
When ready to serve, place chicken on thin bun and top with cabbage, red onion, fresh cilantro, and a splash of fresh lime juice.
Nutritional Information (Per Serving = 1 Sandwich)
Fat: 2.7g (0g = Sat.)