Slow Cooker Teriyaki Chicken
This Slow Cooker Teriyaki Chicken is an easy set-and forget crockpot dinner recipe that is made with tender chicken breasts simmered in a delicious homemade teriyaki sauce. Only 10 minutes to prep using paleo and gluten-free ingredients with low carb keto options.
Ingredients
- 1-1/2 lbs boneless skinless chicken breasts , or chicken thighs
- 2/3 cups coconut aminos , can sub with gluten-free tamari or low sodium soy sauce if not paleo
- 1/3 cup honey , can sub with low carb liquid sweetener for keto (omit for Whole30 or sub with date paste or 2 Tablespoons orange juice)
- 1/4 cup apple cider vinegar , can sub with rice wine vinegar if not paleo
- 1 Tablespoon Mirin or dry sherry - optional - leave out for Whole30
- 1 teaspoon toasted sesame oil
- 2 garlic cloves minced
- 2 teaspoons freshly grated or minced ginger
OPTIONAL
- salt and black pepper to taste
- 1/4 teaspoon red pepper chili flakes or Sriracha sauce optional
SAUCE SLURRY
- 1.5 Tablespoons arrowroot starch or tapioca starch , sub with 1 tsp xanthan gum for low carb / Keto
- 3 Tablespoon cold water
FOR SERVING:
- sliced green onions sesame seeds
- For meal prep: cauliflower rice , or sub with Jasmine rice, quinoa or noodles, cooked shelled edamame beans, roasted or stir-fried broccoli (or other vegetable of your choice), lunch containers
Instructions
FOR SLOW COOKER METHOD:
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Place the chicken in the bottom of your slow cooker. In a small bowl, combine coconut aminos, sweetener, vinegar, optional mirin, sesame oil, garlic, and ginger and pour over chicken. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours.
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To thicken sauce, combine the arrowroot starch with water (or use 1 tsp xanthan gum for Keto) and stir into the slow cooker. Cook on HIGH for another 30-40 minutes, or until sauce has bubbled and thickened up (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you). Taste and adjust seasonings as needed. Shred chicken into pieces with two forks and serve with any remaining sauce along with your favorite rice, quinoa or noodles.
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For lunch bowls, make rice (or zoodles) and vegetables and divide evenly among lunch containers. Add chicken and drizzle on remaining sauce. Sprinkle with sesame seeds, if desired.
FOR INSTANT POT METHOD:
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Place the chicken in the Instant Pot.
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In a small bowl, combine coconut aminos, sweetener, vinegar, optional mirin, sesame oil, garlic, and ginger and pour over chicken.
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Close and seal Instant Pot.
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Turn the venting knob to SEALING and press MANUAL (old models) or PRESSURE COOK (new models) on high for 5 minutes. The Instant Pot will take a few minutes to come to pressure.
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Once the Instant Pot has finished cooking the chicken and beeps, allow to naturally release for 15 minutes.
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Open the lid and remove chicken from Instant Pot and shred with two forks.
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Press the SAUTE button on the Instant Pot. Combine the arrowroot starch with water (or use 1 tsp xanthan gum for Keto) and stir iinto the Instant Pot. Allow the sauce to bubble and thicken up. Taste and adjust seasonings with salt, black pepper and/or hot chili flakes needed. Add the chicken back into the Instant Pot and combine with sauce and heat until hot. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.
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Sprinkle with sesame seeds, green onions and serve over cauliflower rice, Jasmine rice, quinoa or zoodles, if desired.