½ cup teriyaki marinade (I used Trader Joe’s Soyaki sauce)
Dressing
1 tsp sesame oil
1 clove garlic, chopped
1 tsp ginger
Juice of 1 orange
3 tbs rice wine vinegar (or soy sauce)
Slaw
1 tsp sesame oil
½ onion, finely chopped
1 clove garlic, minced
1 tsp minced ginger
1 red pepper, thinly sliced
1 lb bag of shredded cabbage
Optional toppings
Chopped green onion
Extra teriyaki marinade
Chopped cashews
Instructions
Cook the chicken: Place the chicken breasts and teriyaki marinade in a slow cooker. Cook chicken for 4 hours on high or up to 8 hours on low. Transfer chicken to a plate or cutting board and shred with 2 forks. Transfer the chicken back to the slow cooker and mix with the remaining marinade.
Make the dressing: Whisk together all ingredients or mix in a blender or food processor (I use my Nutribullet). Mix until dressing reaches a smooth consistency.
Make the Slaw: Heat sesame oil in sauté pan over medium heat. Add the onion, garlic, and ginger. Saute for 2 minutes. Add the red pepper and cabbage. Sauté mixture for 3-4 minutes until the cabbage has softened.
Serve shredded chicken on a bed of the warm slaw. Top with the dressing. Sprinkle with optional toppings.
Notes
Serving size: ¾ cup chicken, 1 heaping cup of slaw Nutrition Information (per serving) from Caloriecount.about.com Calories: 263 Fat: 5.3g Carb: 21.7g Fiber: 3.8g Protein: 28.8g Sugar 17.8g Sodium: 1489mg Weight Watchers Points (calculated on member website) WW: 6 Points Plus
Recipe by Destination Delish at https://www.destinationdelish.com/warm-asian-slaw-slow-cooker-teriyaki-chicken/