Warm Asian Slaw with Slow Cooker Teriyaki Chicken
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 lb boneless skinless chicken breasts
  • ½ cup teriyaki marinade (I used Trader Joe’s Soyaki sauce)
  • 1 tsp sesame oil
  • 1 clove garlic, chopped
  • 1 tsp ginger
  • Juice of 1 orange
  • 3 tbs rice wine vinegar (or soy sauce)
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve shredded chicken on a bed of the warm slaw. Top with the dressing. Sprinkle with optional toppings.
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/