Ingredients

The following ingredients have 4 Servings
  • 2 ½ pounds skinless boneless chicken breast
  • 1/3 cup garlic Sriracha barbecue sauce (or your favorite spicy BBQ sauce)
  • 1/4 cup coconut amino teriyaki sauce
  • 1/4 cup coconut aminos
  • 1 Tablespoon sesame oil
  • 1 Tablespoon fish sauce
  • 1 Tablespoon fine sorghum flour
  • 1 Tablespoon fresh minced ginger root
  • 2 garlic cloves (pressed or minced)
  • Sliced green onions for garnish

Instruction

  • Place whole chicken breasts in the bottom of a 4-quart slow cooker
  • Whisk together the barbecue sauce, teriyaki sauce, coconut aminos, sesame oil, fish sauce, flour, ginger, and garlic together in a small bowl
  • Pour the sauce mixture over the chicken and cook on high for 2 hours or on low for 4 hours
  • Once the chicken is done cooking, shred the chicken with 2 forks until all the chicken is shredded and return to the sauce and stir to completely coat the chicken
  • Serve over hot rice, noodles, or cauliflower rice (as shown in the photos), topped with sliced green onions
  • Enjoy!