Slow Cooker Asian Chicken Broccoli Bowls

kalynskitchen.com

Michelle

I love to bake and cook, love to try out new recipes that are healthy and delicious

2 pounds boneless, skinless chicken breasts (4 to 6 chicken breasts)

6 to 8 cups cut up broccoli florets

sesame seeds, for garnish

Sriracha Sauce for serving, optional

subheading: SAUCE INGREDIENTS:

¾ cup sugar-free apricot preserves (or use no-sugar-added apricot preserves if you don’t want artificial sweetener)

3 T soy sauce (gluten-free if needed)

2 tsp. sesame oil

1 T Chili Garlic Sauce (more or less to taste)

1 tsp. garlic powder

1 tsp. ginger puree (from a jar; sold near the produce in most stores and also called ground ginger)

3 T Tamarind Sauce (or use more apricot preserves if you don’t want to buy Tamarind

1 T granulated Stevia

1 T brown sugar (or use another tablespoon of Stevia if you prefer)

Directions at kalynskitchen.com

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