This recipe comes at the request of one of the members of the Candida Diet facebook page for an Asian style recipe to use on a yeast free Candida Diet.  

This is an easy recipe for the crock pot – perfect for a quick and delicious way to keep your diet on track. Enjoy!

Crock Pot Chicken with Asian Vegetables


  • –  4 boneless, skinless chicken breast halves
  • –  1 can sliced bamboo shoots, drained and rinsed
  • –  1 can baby corn, drained and rinsed
  • –  1 can sliced water chestnuts, drained and rinsed
  • –  3/4 cup vegetable stock, divided
  • –  1 tablespoon cold pressed olive oil
  • –  Sea salt


Heat the cold pressed olive oil over medium in a medium-large skillet. When the oil is nearly smoking, add the chicken breast halves, and brown well on both sides. Add the browned chicken to the crock pot.

Combine the vegetables in a large bowl, add 1/4 cup vegetable stock, and mix well. Top the chicken evenly with the vegetable mixture. Add the remaining 1/2 cup vegetable stock to the skillet, and heat while scraping up the residue from the bottom of the pan. Add the entire mixture to the crock pot. Cover, and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. Season to taste with sea salt at the end of the cooking time.

Substitute the vegetables used to meet specific diet requirements or to add some variety.  Braggs Liquid Aminos can be used in place of soy sauce.

For more delicious yeast free recipes grab my complete collection called  The Yeast Diet Cookbook & Meal Planning Guide.

I hope you enjoy and as always I would love your feedback!


Written by Whitney Frazier
Whitney Frazier has spent more than 10 years helping thousands of people all over the world find better health with her deliciously simple recipes for use on the Candida Diet. She regularly posts articles, topics and recipes on yeast free living and personally answers questions on the Candida Diet Facebook Page.