Slow Cooker Teriyaki Chicken
Ingredients:
- 1.5 lbs Boneless Skinless Chicken Breasts
- 3 cloves Garlic minced or pressed
- 2 tsp Fresh Ginger minced
- .25 c Honey
- 3 tbsp Coconut Sugar can sub brown sugar
- .5 c Coconut Aminos Or Tamari
- 2 tsp Toasted Sesame Oil
- 2 tbsp Rice Vinegar
- .25 c Water cold
- 2 tbsp Arrowroot Powder
- 1 tbsp Sesame Seeds
- 1 bunches Green Onions chopped
Instructions:
- Place the chicken breasts in a slow cooker.
- In a small bowl, whisk together the garlic, ginger, honey, coconut sugar, aminos/tamari, sesame oil, and rice vinegar.
- Pour the sauce mixture over the chicken.
- Cover and cook on HIGH for 4-5 hours or LOW for 8 hours.
- Remove the chicken from the slow cooker and shred with two forks.
- Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
- Place the saucepan on the stove over medium-high heat and bring to a simmer.
- In a small bowl, mix the arrowroot powder with the water until dissolved.
- Pour the arrowroot slurry into the pan and bring a boil. Cook for 1-2 minutes or until the sauce has just thickened.
- Pour the sauce over the shredded chicken and toss to coat the chicken. Sprinkle with sesame seeds and green onions, then serve.
Nutrition
Calories: 241kcal | Carbohydrates: 22g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1226mg | Potassium: 492mg | Fiber: 1g | Sugar: 16g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
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