Love the taste of tender and juicy teriyaki-infused chicken, but not the downside of soy? This easy paleo slow-cooker recipe is for you…
One of my favorite meals has always been teriyaki chicken with stir-fry veggies. I used to order a teriyaki chicken bowl at my favorite Asian restaurants all the time, then douse it with soy sauce for even more flavor.
But since going paleo, I’ve learned most soy products are genetically modified and deliver a nice little cocktail of toxins that can mess with your digestive system, thyroid and estrogen levels…so no more soy sauce for me. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-9l1pd’]
Instead, I found a great way to re-create that teriyaki flavor I love using nutritious coconut aminos instead of soy sauce. I’ve used it in many of my tastiest paleo recipes – including this one that I think really highlights the flavor.
And who doesn’t love crock pot paleo cooking? You can essentially “set it and forget it” for the afternoon while dinner cooks away.
Slow cooking is ideal for busy families who don’t want to spend all their time in the kitchen. Plus cooking at low temperatures helps preserve more of the natural vitamins and minerals present in your food…so that’s another great advantage to pluging in your crock pot more often.
A slow-cooker is a perfect match for this recipe because it lets all those great flavors slowly seep into your chicken making it really juicy and tasty.
And just to be sure that great teriyaki flavor permeates everything, you’ll see in the recipe where I have you shred the chicken breasts when they’re done, and stick them back into the pot with the slow-cooker turned off for about 20 minutes to soak up even more of those awesome Asian flavors.
I hope you enjoy this simple paleo recipe. There’s nothing fancy about this meal – just lean protein and tasty veggies with a great teriyaki flavor you can set and forget in your slow-cooker.
Easy and delicious makes me happy…hope it works for you too!
- 1 to 1-1/2 lbs. chicken breasts
- 2 carrots, sliced
- 1/2 medium onion, diced
- 1/2 cup coconut aminos
- 1/2 cup raw honey
- 1/4 cup juice from fresh oranges
- 2 tbs rice vinegar
- 1 tbs arrowroot flour
- 1 tbs fresh grated ginger
- 1 or 2 garlic cloves - pressed or minced
- 1 tbs sesame oil
- Pinch of red pepper flakes
- Optional Garnish: Chopped green onions and sesame seeds
- Set slow-cooker/crock pot to LOW
- Add all ingredients above – except the chicken – to the slow cooker
- Season raw chicken breasts with salt and pepper then place in slow cooker
- Cook 4 - 6 hours until chicken is cooked through and tender
- Remove just the chicken from the crockpot, shred it, and place it right back in the slow cooker with all the juices
- Turn the slow cooker OFF, and allow the shredded chicken to absorb the liquid and flavors in the pot for about 20 minutes
- Remove chicken and carrots from slow cooker and serve with green onions and sesame seeds if desired
- Add steamed or stir-fried veggies on the side
I just made this a la stove top because I forgot to prep it before I went out and it still cooked up fine in a soup pot with the lid on. So yummy and everyone loves it. :)
Thanks Jen! I’m so happy you liked and great alternative for cooking quick! :)
This looks great! I want to serve it to company that includes one person with a garlic allergy and another with a sesame allergy. Any recommended substitutions?
That’s a tough one. Those two ingredients are key to the true Teriyaki flavor. I’m sorry, I haven’t tried the recipe without those ingredients.
Is there a reason why the additional veggie suggestions (bok choy, broccoli, snow peas, etc) are stir fried rather than just cooked in the crock pot with the carrots/onion/chicken? I would think that if the reason is that they cook quicker, you could just put the add in veggies into the crock pot the last hour or two of cook time.
You certainly could add these to your slow cooker…I just prefer some veggies a little crispier, so that’s why I stir-fry them instead :)
Made this last night and it was so good! Love easy recipes like this!!
Stir fried a side of boc Choy, broccoli and green onions.
Hi Marlene, I’m so happy you like it! I have been on a boc Choy kick! Sounds awesome! :)
Could you put all the ingredients in a zip lock bag and freeze until ready to go into the crock pot?
Is there an alternative to Rice vinegar? What about Apple Cider Vinegar?
Sure! A little different taste but will still be awesome! :)
So delicious! I hadn’t had this in years due to soy allergies. For lunch one day I had it over a bed of chopped baby bok choy leaves and scallions–yum:) Everyone loved it–thank you!!
Monica, you are most welcome! I use the sauce with lots of recipes. I’m so glad we helped bring back a dish you had to give up! People like you are why I’m here! :)
I am definitely a newbie, so I have to ask — are these recipes all single serving size?
Susan, the recipes are usually for 4-6 servings. Sometimes more in a crockpot. For example if you use 4 breasts of chicken, 1 breast would be a serving. About 4-6 oz.
What is And where do u get this coconut amino from Australia
They are available at most healthy grocery stores here and they are also available on Amazon.com. Coconut Amionos are healthy amino acids from coconuts that taste very similiar to soy sauce. They can be used in any recipe as a substitute. The flavor is more mild but it works beautifully. It’s a staple for us with all the stir fry’s we make here! :)
Ohh this looks so delicious and I’m all for easy crockpot meals! I haven’t had teriyaki chicken in ages but have been craving Chinese food so I think I need to make this asap!
This just made me a happy, happy girl!
Coconut Secret now makes a teriyaki coconut aminos. I have it, but haven’t used it yet. There’s a new garlic aminos too!
oh my, that looks GOOD (skipped lunch today and I’m so hungry, lol)