Paleo Slow Cooker Teriyaki Chicken
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Would you believe that there are people out there who don’t love their slow cookers? Seriously! I’ve met some. While it might be easy to assume that these people are crazy, I am just going to assume that they simply haven’t found the right recipes yet. That has to be it. I mean, if you think that the slow cooker is only good for soup and stews, and soups and stews aren’t your thing, then I could totally understand how you might think that a slow cooker isn’t your thing either. Seriously though, you’d be wrong. I mean, honestly, without a slow cooker, you can’t make this or this or this or this super delicious Paleo Slow Cooker Teriyaki Chicken, and that would be sad. I really don’t want you to be sad, so here’s a recipe for you. This paleo slow cooker teriyaki chicken has been a big hit with everyone who has tried it so far, and they would never know how simple it was. I modified this recipe from this one.
- 2 lbs boneless, skinless chicken breasts
- 2 cloves garlic, minced (or 1 tsp of the already chopped and minced stuff if you're lazy, like me)
- 1/2 cup chopped white onion
- 1/2 cup honey
- 1/2 cup coconut aminos
- 1/4 cup rice wine vinegar
- 1 Tbsp. chopped fresh ginger (In a pinch, use the dried stuff. You'll be fine)
- 1/8 tsp. freshly ground black pepper
- 1/4 cup cold water
- 3 Tbsp. Anthony's Arrowroot Powder
- (optional toppings: sliced scallions and toasted sesame seeds)
- Place the chicken breasts in a single layer on the bottom of your slow cooker.
- In a separate bowl, whisk together the garlic, onion, honey, coconut aminos, rice wine vinegar, ginger, and black pepper until combined.
- Pour the mixture on top of the chicken breasts.
- Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork.
- Remove the chicken and set aside in a separate bowl.
- Shred the chicken using two forks.
- Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
- Meanwhile in a separate bowl, whisk together the cold water and arrowroot powder until the arrowroot is dissolved and no longer lumpy.
- Pour this mixture into the teriyaki sauce mixture, and whisk to combine.
- Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened.
- Remove from heat, and pour the sauce on top of the shredded chicken.
- Toss to combine.
For strictly paleo folks, serve this over some cauliflower rice, or with a side of vegetables.
This recipe uses: