Slow Cooker Teriyaki Chicken
Ingredients
The chicken
-
2
lbs
boneless chicken thighs
The teriyaki sauce
-
¾
cup
coconut aminos
-
4
pieces
pitted dates
-
3
tbsp
apple cider vinegar
-
2
tsp
fresh ginger, grated
-
2
tsp
garlic powder
For serving
-
to taste
white or cauliflower rice
-
to taste
mixed greens
-
to taste
sesame seeds
-
to taste
green onion, diced
Optional thickener
-
1
tsp
tapioca starch
-
1
tbsp
water
Instructions
- Blend all sauce ingredients until smooth.
- Place chicken thighs in the slow cooker and pour the teriyaki sauce over them.
- Cook on low for 6 hours or high for 3 hours.
- For the Instant Pot, place chicken and sauce, secure the lid, and cook on high pressure for 20 minutes.
- Quick release the pressure and shred the chicken inside the cooker.
- Mix shredded chicken with the cooking juices and serve with rice and toppings.
- If desired, thicken the sauce by heating it with a mixture of tapioca starch and water.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
10g
Total carbohydrates
30g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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