Chicken, Low Carb, Lunchbox
March 28, 2017
A versatile, flavourful, poached chicken fillet to use in one of many meals of your choice suggested above - low carb friendly too!
1 hr 30 mins
1 hr 35 mins
2 chicken breasts (see notes in method below)
2 cups liquid chicken stock
1 tbsp reduced salt soy sauce
1 heaped tsp minced ginger
2 tsp minced garlic
2 tsp sesame oil
Sea salt and cracked black pepper to taste
1Place chicken fillets into slow cooker
2Combine all other ingredients and pour over
3Cook on high for approx 90 mins or until cooked through for the amount of chicken you use (see Notes)
4I turned mine half way during cooking
1Serve whole, sliced or shredded depending on how you wish to use it
2Great for sandwiches, salads, pizza toppers, wraps, as a main course with veg or salad or any way you can think of!
3You can easily increase the amount of chicken you use and still have enough liquid. Just ensure chicken is mostly
4covered and flip it half way to get colour on both sides.
5You could also use chicken thigh fillets which I find produce a more moist result than breast generally in slow cooking.
6Great Low Carb option.
Submitted by Paulene Christie
April 19, 2022
I added onion powder to recipe because it’s a flavour I like to add to most things. Once cooked I strained the liquid and used for a ramen style dish. Family has already asked for again. So good and easy.
April 18, 2022
First time trying this recipe.
It is awesome. Kept stock for soup.
Anything anyone can suggest I use left over stock for?
March 25, 2022
Great ways to use it up that I hadn’t thought of Cathy, thank you!
March 24, 2022
Cooked this and wow, how easy and yummy. Didn’t throw out the liquid left over….froze a jar for Asian stock and had the rest as a light soup. Delicious 😋😋
March 23, 2022
This was awesome, so simple and used the stock as a light soup and froze the rest as an
Asian chicken stock
January 11, 2022
Oh this sounds Delish!
Can’t wait to make it for lunch wraps
September 4, 2021
So long as it’s still covered it’ll be enough 🙂 If needed increased everything by half or double 🙂
September 1, 2021
I’m a huge follower of your recipes, absolutely love them.
With this one if I double or tripled it (4 or 6) breasts do I double/triple other ingredients?
Also how would I adjust time?
Thanks so much
August 29, 2020
I have made this recipe twice. Once with Chicken breast and once with chicken thighs….both turned out so moist. These could be used for many, many different recipes – including plain old salad which is how I like eating it…
January 27, 2020
Loved this recipe, did my own twist on it and marinated the chicken for 3 hours and added 2 star anise and 1 flat teaspoon of five spice. When chicken was cooked, I reduced the liquid in a frying pan while the chicken cooled down in the fridge. Sliced up the chicken and served with mixed salad leaves , crispy noodles and pickled onion, carrot and cucumber. Drizzle the reduction sauce over the chicken and omg . Thanks once again for an awesome recipe. On the rotation now for sure
October 23, 2018
Such an easy and tasty meal. Whole family enjoyed!
May 6, 2018
Will be making again. Perfect for lots of different meals!
April 10, 2018
Delish & lovely and moist!
delish!!! & very moist!
February 23, 2018
So yummy! I had trouble leaving it for my lunch, I kept stealing bits for a snack.
January 13, 2018
I was amazed at just how much flavour the chicken had,I shredded it and served in cos lettuce leaves with spring onions & red capsicum topped with some fried noodles and a drizzle of roasted sesame dressing.Awesome
October 1, 2017
Yey!! Thanks 🙂
September 29, 2017
I made this last week for pizza topping. It was so tender and flavoursome. I’m making chicken lasagne today, and have always poached my chicken in a frying pan. Not anymore, I’ll be using this method again today and always for poaching. Thank you!
April 14, 2017
Really enjoyed this recipe it will be used now instead of normal poaching recipe.
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