Enjoy a healthy and flavorful meal with this easy-to-make Paleo Slow Cooker Teriyaki Chicken. This recipe combines tender chicken breasts with a homemade teriyaki sauce that is both sweet and savory. The slow cooker does all the work, infusing the chicken with the delicious flavors of the sauce. Serve this dish over cauliflower rice or alongside steamed vegetables for a complete Paleo-friendly meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1/2 cup coconut aminos
- 1/4 cup honey or maple syrup
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon arrowroot starch, optional for thickening
- Sesame seeds and sliced green onions, for garnish
Directions
- Place the chicken breasts in the slow cooker.
- In a bowl, whisk together the coconut aminos, honey or maple syrup, apple cider vinegar, minced garlic, and grated ginger.
- Pour the teriyaki sauce over the chicken breasts in the slow cooker.
- Cover and cook on low for 4 hours or until the chicken is cooked through and tender.
- If desired, remove the chicken from the slow cooker and set aside. In a small bowl, whisk together the arrowroot starch with a tablespoon of water to make a slurry. Stir the slurry into the teriyaki sauce in the slow cooker to thicken the sauce. Return the chicken to the slow cooker and cook for an additional 15 minutes to allow the sauce to thicken.
- Remove the chicken from the slow cooker and shred using two forks.
- Serve the shredded teriyaki chicken over cauliflower rice or alongside steamed vegetables.
- Garnish with sesame seeds and sliced green onions.
- Enjoy!
