Crock Pot Teriyaki Chicken (Paleo & Gluten Free)

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.

Crock pot teriyaki chicken ingredients

• 2 lbs Boneless Skinless Chicken Breasts or Thighs, Cut Into 1 Inch Pieces
• 1⁄2 Cup Coconut Aminos or Organic Soy Sauce (you can also make your own coconut aminos at home)
• 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

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.

METHOD

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:

• Coconut Chicken Recipe
• Butter Chicken Recipe
• Keto Orange Chicken Recipe
• Easy Chicken Curry Recipe

Print

This Slow Cooker Teriyaki Chicken recipe was originally published on May 26th, 2018 and has been updated several times since then, most recently on January 18th, 2023.