Crockpot Teriyaki Chicken
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!
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