Slow Cooker Asian Citrus Shredded Chicken

Believe it or not, we are heading into the colder months. With the weather turning inevitably wetter and colder one of the things my clients tend to do is comfort eat. At the very least, they take their eye off the prize knowing that Christmas is just around the corner.

When you’ve been at work all day, and you get home in the dark, cooking can seem like the last thing you want to do. Far easier to stick some pre-made, shop bought stodge in the oven and sit and weight to be refueled with calories.

We know that the key to success is consistency. Preparing for our most vulnerable moments is how we get through these difficult, and often calorie rich times. How do we prepare? Make sure you have a super tasty, super easy and super healthy GO TO RECIPE.

Below is one of my favourite dishes from my November recipe packs that I support my clients with on a monthly basis….. Enjoy

slow cooker Asian citrus shredded chicken

Ingredients - Serves 8

• 1.4kg Chicken Breast

• 1/2 tsp salt

• 1/2 tsp pepper

• 480ml Chicken stock

• Juice of 1 Orange

• 4 tbsp tamari sauce

• 4 tbsp rice wine vinegar

• 2 tbsp hoisin sauce

• 1 tbsp sesame oil

• 2 tsp chinese five spice

Method

Season the chicken breast with salt and pepper and chuck it in the bottom of a slow cooker or dutch oven. Any heavy bottomed pot will do.

Combine all the remaining ingredients together in a bowl and cover the chicken with the mixture.

Chuck the pot in the oven (lid on) for 3 hours on high heat. Approx 180 degrees celcius.

Remove from the oven and shred the chicken with two forks.

Protein = 40g Fats = 6g Carbs = 5g Calories = 246

That’s it! So so easy, and incredibly tasty. You can serve this with whatever you like. I like to throw some tender stem broccoli and new potatoes on the side for a well rounded meal.