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Crunchy Asian Salad with Shredded Slow Cooker Teriyaki Chicken
Course: Main Course
Servings: 3
  • 3 chicken breasts
  • 1/2 cup teriyaki marinade
  • 1 Tbsp minced garlic
  • 3 Tbsp avocado oil
  • 3 cups broccoli slaw
  • 1 cup julienned red pepper
  • 1/3 cup Asian vinaigrette
  • 1/3 cup roasted cashews
  1. Place thawed chicken breasts in the slow cooker and pour teriyaki sauce, avocado oil and minced garlic on top.

  2. Slow cook on high heat for 4 hours.

  3. Shred the chicken with a fork and let cook for an additional 30 minutes on high heat so the shredded chicken soaks up all the sauce.

  4. Store in the refrigerator and serve cold. 

  5. When ready to be served, toss broccoli slaw and red pepper in Asian vinaigrette.

  6. Top with Shredded Slow Cooker Teriyaki Chicken.

  7. Sprinkle with cashews.

  8. Yes, I just wrote out directions on how to make a salad… haha…