Easy and delicious, this crock pot teriyaki chicken is a family favorite! This recipe is gluten free, paleo friendly, and can be prepped in less than 10 minutes.
This crock pot teriyaki chicken is an easy dinner that you can through together in the morning on busy days. This dish is also great when it’s too hot to cook! I will put the slow cooker outside while this cooks so it doesn’t heat up our home. Serve with your favorite vegetables, rice, or over noodles.
HOW TO MAKE CROCK POT TERIYAKI CHICKEN
For this recipe you’ll need 2 lbs Boneless Skinless Chicken Breasts or chicken thighs, cut Into one inch pieces, 1⁄2 Cup coconut aminos, four tablespoons honey (or date paste – which is whole30 approved), four cloves fresh minced garlic, two teaspoons fresh minced ginger (or ground ginger) and one teaspoon of sea salt.
METHODE
Cut the chicken breasts or thighs up into 1-inch pieces and set aside. Then, mix the coconut aminos, honey and seasoning to your crockpot and stir until combined.
Add the chicken and stir again to coat it with the sauce.
Cook in a slow cooker on low for 4-6 hours. Alternatively, you can use an instant pot or pressure cooker instead. Add the chicken and sauce into the instant pot. Press the manual setting and cook on high for eight minutes. Once the cooking time ends, allow the teriyaki chicken to sit in the pot to natural release the pressurized steam for 5 minutes. Flip the release valve using the end of a wooden spoon to release any residual steam.
Use a slotted spoon to remove the chicken from the crockpot and set aside. Strain the sauce from the crockpot and pour it into a medium size pan.
Cook the sauce over medium heat until the sauce is reduced, about 5-8 minutes. Use a whisk to stir the sauce while it’s simmering to prevent burning. If you want extra thick sauce, add a teaspoon of cornstarch or arrowroot powder to the sauce and whisk until combined. Once the sauce is thick, add the chicken to the pan with the sauce. Stir and serve.
I like to serve this crock pot teriyaki chicken recipe over zucchini noodles or with steamed broccoli, cauliflower rice, coconut rice, brown rice or quinoa. I like to double this recipe so I have leftovers for lunches during the week. Store leftovers in an airtight container in the fridge for up to 5 days. You may also pour leftovers into a freezer bag for future use.
Related Gluten-Free Chicken Recipes:
PrintCrockpot Teriyaki Chicken (Paleo & Gluten Free)
Easy and delicious, this crockpot teriyaki chicken is a family favorite! This recipe is gluten free, paleo friendly, and can be prepped in less than 10 minutes.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Total Time: 6 hours 15 mins
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Crock Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 lbs Boneless Skinless Chicken Breasts or Thighs, Cut Into 1 Inch Pieces
- 1/2 cup Coconut Aminos or Organic Soy Sauce
- 4 Tablespoons Honey (or date paste – which is whole30 approved)
- 4 Cloves Fresh Garlic, Minced
- 2 Teaspoon Ginger, Minced
- 1 Teaspoon Sea Salt
- Optional Garnish: Chopped Cilantro, Green Onions or Sesame Seeds
Instructions
- Add the coconut aminos, honey and seasoning to your crockpot and stir until combined.
- Add the chicken and stir again to coat it with the sauce.
- Cook in a slow cooker on low for 4-6 hours. Alternatively, you can use an instant pot or pressure cooker instead. Add the chicken and sauce into the instant pot. Press the manual setting and cook on high for eight minutes. Once the cooking time ends, allow the teriyaki chicken to sit in the pot to natural release the pressurized steam for 5 minutes. Flip the release valve using the end of a wooden spoon to release any residual steam.
- Use a slotted spoon to remove the chicken from the crockpot or instant pot and set aside.
- Strain the sauce from the crockpot and pour it into a medium size pan.
- Cook the sauce over medium heat until the sauce is reduced, about 5-8 minutes.
- Once the sauce is thick, add the chicken to the pan with the sauce. Stir and serve.
Nutrition Facts
- Serving Size: 1 (8 ounces)
- Calories: 317
- Sugar: 23g
- Fat: 3g
- Carbohydrates: 24g
- Protein: 50g
This Slow Cooker Teriyaki Chicken recipe was originally published on May 26th, 2018 and was updated with more images and recipe details on July 29th, 2021.
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This was way too salty with tamari sauce. I even left out the extra salt. I will not be making this again.
Way too salty if you use soy sauce instead of coconut aminos
★★★
Delicious! Has become a family favorite. I add about 1/4 c. shredded carrots about 30 mins before done for more nutrients, and serve with sides of broccoli and rice (latter for my husband). Have passed this recipe on to two of my daughters.
★★★★★
Delicious! Easy too!
★★★★★
Agreed! So easy and yummy. Served over veggie fried rice from Trader Joe’s and broccoli. Topped with sesame seeds and green onions. Amazing
★★★★★
I made this served with broccoli and served over riced cauliflower for my veggie-adverse husband and he loved it! I used tamari sauce and the only thing I would advise is to eliminate the added salt.
Ever tried this in an instant pot? Wondering how to adapt it
★★★★★
I haven’t but I bet it would turn out just fine. I would start with it on high for 20 minutes.
Just curious if the instant pot worked? about to try it but wondering if I need to add more fluid?
I am disappointed. You did not include nutrients with this recipe…( sad face).
Hi Glenda, the nutritional info is listed at the end of the recipe card. Hope this helps!
★★★★★
Hi Tiffany, If you know anything about coconut and other plant-based diuretics, could you please tell us? Thank you very much!
★★★★