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
2 lbs Boneless Skinless Chicken Breasts or Thighs, Cut Into 1 Inch Pieces
1/2cup 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
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.