In a small bowl, combine the chicken with the marinade and leave in the fridge for at least 30 minutes.
Spray inside of slow cooker with non-stick coating spray. Add marinated chicken to the slow cooker and cook on low for 1-2 hours or high for 1 hour stirring once or twice until cooked through.
Take cooked chicken out of the slow cooker. Place garlic, ginger and Chinese cabbage in the bottom of your slow cooker and put cooked chicken on top.
Combine sauce ingredients in a bowl and pour over all the ingredients in slow cooker.
Cook on high for 30 minutes - 1 hour or low for 1.5 - 2 hours, stirring occasionally to distribute the sauce evenly.
About 10 minutes before cooking time is up, prepare kelp noodles by rinsing and soaking in water.
Add the noodles into the slow cooker and use tongs to cover noodles with the sauce. Add xanthan gum or other low carb thickener if desired.
Turn slow cooker on high and cook an additional 10 - 15 minutes.
Adapted from Life Made Sweeter.If you can't find kelp noodles, spaghetti squash strands or shiratake noodles work well as alternatives.Feel free to add in any other low carb vegetables like broccoli or bell peppers. Other meat could be used in place of the chicken as well.Makes 6 servingsNutrition per serving: 1.5g net carb, 2.5g erythritol (or fiber) from sweetener