Crockpot Teriyaki Chicken
This Crockpot Teriyaki Chicken is a better-than-takeout meal that takes just a few minutes to prep. It's made with tender bites of chicken smothered in a sweet, salty, tangy teriyaki sauce.
Servings: 4 people
Ingredients
- 1-1/2 pounds boneless skinless chicken thighs diced
- 1/3 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoons coconut sugar
- 2 tablespoons honey
- 2 cloves garlic
- 2 tablespoons minced fresh ginger
- 1 tablespoon arrowroot
- 1 tablespoon water
Garnishes (Optional):
- Sesame Seeds
- Cilantro
- Green Onions
- Red Pepper Flakes
Instructions
- If preparing ahead and placing in the freezer: Gather your ingredients and place everything except the arrowroot and water, in a gallon sized freezer bag and seal tightly. Storage flat in the freezer. To defrost, place in the refrigerator the night before.
- To cook: Combine all of the ingredients in your slow cooker. Cook on high for 3 hours for chicken breasts or 4 hours for chicken thighs.
- Make a slurry: whisk together the arrowroot with 2 tablespoons water. Pour half of the slurry mixture into the slow cooker. Close the lid and let cook for 10 minutes. Check the sauce consistency. If it has not thickened enough add the remaining arrowroot mixture. If not thickened enough, add in the remaining slurry until the sauce has reached your desired consistency.
- Serve hot with white rice or cauliflower rice, and veggies. Garnish with desired toppings like sesame seeds, red pepper flakes and cilantro.
Notes
Want to make this recipe in the Instant Pot? See this post!