Go Back
–+ servings
Print Recipe

Crockpot Teriyaki Chicken

Servings: 4 -6

Ingredients

  • 1/2 cup coconut aminos
  • 1/3 cup raw honey
  • 2 Tbsps apple cider vinegar
  • 1 Tbsp Arrowroot powder gluten free flour, or cornstarch
  • 4 cloves fresh garlic minced
  • 2 Tbsps freshly grated ginger
  • 1 large sweet or white onion sliced
  • 1-1/2 lbs boneless skinless chicken breasts or skinless chicken thighs
  • 3 green onions or scallions, sliced
  • 3 Tbsps sesame seeds to garnish
  • 3 cups prepared cauliflower rice or brown rice, to serve

Instructions

  • In a small bowl whisk the coconut aminos with honey, ACV, GF flour/cornstarch, garlic and ginger until well combined.
  • Thinly slice your sweet onion.
  • Place the chicken into the slow cooker together with the sliced sweet onion.
  • Pour in the coconut aminos sauce.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  • Once the chicken is done and cooked through, remove from the crockpot and shred using 2 forks. Return shredded chicken to the crockpot and stir into the sauce.
  • Garnish with green onions and sesame seeds.
  • Serve with prepared cauliflower rice, or cooked brown rice, and steamed broccoli.
  • Enjoy!