Crockpot Teriyaki Chicken
Delicious *tender* Teriyaki Chicken prepared in my most favorite kitchen appliance: the crockpot. The Slow Cooker does the work and we don’t need to babysit!
Ditch the store-bought Teriyaki for a healthier homemade sauce, made of coconut aminos, honey, fresh garlic and fresh ginger. VERY simple, but so good you’ll be making this sauce often!
If you’re looking for something SUPER satisfying to feed your crew easily this week – We’ve got you covered!
Serve over cauliflower rice, or brown rice, and alongside steamed broccoli, but don’t forget a good sprinkle of sesame seeds and scallions!
Crazy good! Works extremely well for meal prep too! Double up the recipe, and store in sealed meal prep containers for up to 3-4 days.
What’s the deal with coconut aminos?!
Last year we held an informal “taste-off” (taste testing) with a few CFC staffers in my kitchen. This group included our videographer who is a HUGE “foodie” and will tell you himself that he’s not always making the healthiest choices.
Back to the taste test:
I served each person 3 small bowls of brown rice sprinkled with:
-
Low Sodium Soy Sauce
-
Bragg’s Liquid Aminos
-
Coconut Aminos
The UNANIMOUS win for best taste was Coconut Aminos! Which is AWESOME because I believe coconut aminos to be the healthiest of the bunch if you’re looking to avoid soy products.
Second place was a TIE between the remaining two options.
If you haven’t tried coconut aminos you’re truly missing out!
Makes 4-6 servings
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!
Rachel
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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