Ingredients

The following ingredients have 7 Servings
  • 2 lbs chicken breast
  • 2 cloves minced garlic
  • 1/2 cup chopped white onion
  • 2 tbsp. freshly grated ginger
  • 1/2 cup Tamari soy sauce or coconut aminos
  • 1/4 cup apple cider vinegar
  • Juice of 1 lime
  • 1 tbsp. lime zest
  • 1/3 cup honey
  • 2 tbsp. tomato paste
  • 2 tsp crushed red pepper (optional)
  • 2 tbsp arrowroot starch (mix with 2 tbsp water

Instruction

  • For your Slow Cooker:
  • Place the chicken in your slow cooker.
  • Whisk together the remaining ingredients (not the arrowroot) in a small bowl.
  • Pour marinade over chicken.
  • Cook on low for 4-6 hours
  • Add arrowroot and water, and mix into sauce. Let thicken.
  • Shred chicken with a fork.
  • Serve over rice, cauliflower rice, quinoa, or in a salad. Garnish with optional cilantro and green onion.
  • For your Instant Pot:
  • Select the saute function on your Instant Pot. Once hot, add a bit of oil to cover the bottom of the pot. Saute onions for 2-3 minutes, select cancel.
  • In a medium sized bowl, whisk together sauce ingredients: garlic, ginger, coconut aminos, vinegar, lime, lime zest, honey, tomato paste, and red pepper flakes if using,
  • Place chicken inside your Instant Pot on top of onion. Pour sauce on top of chicken. Secure the lid and select the manual function. Cook for 7 minutes. Once cooking is complete, use a quick release. Be sure that all steam is released before opening your Instant Pot.
  • Open the lid, add arrowroot/water mixture. Stir and let thicken for a few extra minutes.
  • Shred chicken and serve over rice, cauliflower rice, quinoa, or salad.