Ingredients: \t2 lb chicken breast \t1/3 cup almond flour \t2/3 cup apple cider vinegar \t2 tablespoons sesame oil \t1/4 cup monk fruit or baking Splenda (or real sugar if preferred) \t1/4 cup soy sauce or 1/8 cup liquid aminos \t1 tablespoon minced garlic \t1 teaspoon ginger \t1 teaspoon onion powder \t1 teaspoon garlic powder \t1 teaspoon salt \t2 tablespoon cornstarch \t2 ablespoons water Optional \t1 (16 oz) bag broccoli floret \tGreen onion chopped \t1/4 cup sesame seeds Rice not included in recipe but can be added as a carb choice Directions: \t Dice chicken into bite-size pieces (or you could cook the chicken breasts whole and shred after cooking). \t Place chicken in slow cooker. Add everything except for the cornstarch and water (and optional veggies if using) to the crockpot. \t Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours (or until chicken is tender enough to fall apart). Instant Pot cooking time 20 minutes. \t Combine corn starch and water in a small bowl until cornstarch is dissolved. Add to the slow cooker and cook on high for 10 to 15 minutes, or until the sauce has slightly thickened. If using an instant pot, turn the setting on simmer for 5 minutes and continue steps. \t If desired, add steamed broccoli or veggies of choice to the crockpot in the last few minutes of cooking (I microwaved the bag of frozen broccoli and added it to the crockpot along with the cornstarch mixture). Serve the chicken (and veggies) over cauliflower rice, brown rice, or quinoa if desired (not included in ingredients). Add green onion and sesame seeds if desired!