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!
Enjoy!
Ingredients
- 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
Instructions
- 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