Ingredients
4 boneless, skinless chicken breasts
2 cups bone broth
2 tablespoons coconut aminos
1 tablespoon tamari or soy sauce
2 tablespoons sesame oil
1 tablespoon minced fresh ginger
3 cloves garlic, minced
4 cups chopped bok choy
Coarse sea salt and black pepper
Optional: 2 green onions, thinly sliced for garnish
Instructions
Place chicken breasts at the bottom of a clean crockpot.
In a small pan, heat 1 tablespoon of sesame oil over medium heat. Add minced ginger and garlic, sauté until fragrant.
Pour the sautéed ginger-garlic mixture into the crockpot with bone broth and 1 tablespoon of sesame oil.
Stir in coconut aminos and tamari (or soy sauce) until blended.
Season chicken with salt and pepper.
Cook on low for 4 hours or high for 2.5 hours.
30 minutes before the timer ends, add chopped bok choy to the crockpot to retain its crunch.
Once cooked, remove chicken and slice it into cubes or strips.
Divide chicken and bok choy mixture into bowls and garnish with green onions if desired.
Notes
Ensure bone broth is not derived from pork and is gluten-free if needed for halal compliance.
For extra richness, add 1 tablespoon of butter before the final 30 minutes.
Bok choy can be substituted with other low-carb greens like chard or kale, added during the last 40 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on low heat to maintain tenderness without drying the chicken.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg