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Summer Slow Cooker Asian Chicken Salad Bowls|Craving Something Healthy

Summer Slow Cooker Asian Chicken Salad Bowls

Prep Time 30 minutes
Cook Time 3 hours
Servings 6 servings


  • 1/2 plus 2 tablespoons cup hoisin sauce divided
  • 1/2 cup rice vinegar
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon minced ginger
  • 1/4 teaspoon garlic powder
  • 2 teaspoons or to taste Sriracha
  • 1 1/2 pounds boneless skinless chicken breast
  • 6 ounces soba noodles
  • 1/2 cup edamame
  • 1/2 cup peapods
  • 1 cup shredded carrots
  • 1 large sweet red pepper sliced thin
  • 3 scallions sliced thin
  • 2 cups mixed baby greens
  • 2 tablespoons chopped Thai Basil leaves


  • In a large measuring cup, mix together 1/4 cup hoisin sauce, along with the rice vinegar, soy sauce, sesame oil, minced ginger, garlic powder and Sriracha. You will have 1 cup of sauce.
  • Place chicken breasts in the crock pot, and pour 1/2 cup of the sauce over the chicken, turning to coat. Cover the crock pot, and set to low. Cook the chicken for about 3 hours, or until it shreds apart with 2 forks easily. Do not drain the cooking sauce, let the shredded chicken absorb it.
  • The chicken can be served warm, or chilled in the refrigerator as desired.

To assemble the salad:

  • Add the additional 2 tablespoons of hoisin sauce to the remaining sauce mixture, to make a dressing for the salad, and set it aside.
  • Bring a medium pot of water to a boil, and add 1/2 teaspoon salt. Add the soba noodles, and reduce the heat to medium. Cook for about 4-5 minutes, or until just tender. Just before they are finished, add the edamame and pea pods to the salted water with the noodles, and bring everything back up to a boil. Drain and rinse noodles and vegetables with cold water to remove any starch from the noodles, and chill the vegetables.
  • Add the cooled soba noodles, edamame and pea pods to a large mixing bowl. Pour the reserved dressing over all.
  • Add the remaining vegetables, and Thai basil leaves, and as much of the chicken as desired. Toss well to combine.
  • Serve immediately.


If you plan to have leftovers, keep the baby greens separate,do not add them to the mixing bowl with the dressing, because they will wilt.


Serving: 0g