Ingredients
2 lbs skinless boneless chicken thighs
4 cups low-sodium chicken broth
1 head bok choy
4 cloves garlic
1 tbsp grated ginger
3 tbsp coconut aminos
2 tsp sesame oil
1 tsp sea salt
1/2 tsp black pepper
Instructions
Pat chicken thighs dry and add to slow cooker
Whisk chicken broth with coconut aminos, sea salt, and black pepper
Add remaining ingredients (except sesame oil) to the broth
Pour mixture over chicken in slow cooker
Drizzle with sesame oil before covering
Cook on low for 4 hours or high for 2 hours
Stir before serving and garnish with green onions or sesame seeds if desired
Notes
Use skin-on thighs for increased fat content
Add rice noodles or cauliflower rice for texture
Can substitute shiitake mushrooms for added umami
Store leftovers in an airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Keto
Nutrition
- Serving Size: 1 bowl (about 200g)
- Calories: 300
- Sugar: 2g
- Sodium: 960mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 75mg