Chicken teriyaki is about the easiest thing ever to make, and it’s one of those things you can make in a crockpot with about two minutes of prep time in the morning. It’s so easy and fast, it should be illegal. It’s one of my most favorite dishes to make because it takes so few ingredients and the resulting taste is absolutely phenomenal.
Teriyaki is the actual form of cooking where you broil or grill the meat with a certain glaze. The glaze is usually made from soy sauce, mirin, and sugar, and you can make teriyaki fish, chicken, pork, lamb, or beef. The sauce is usually reduced, the meat is left to marinate for a certain length of time, then the meat is cooked. The sauce is boiled to kill any bacteria from the raw meat then is brushed over the meat as it cooks.
The nice thing about teriyaki is that you can use it on wings, thighs, legs, or breasts, whichever you have on hand. I’ve used it on whole, bone-in breasts; skinless, boneless breasts, wings, and legs. I prefer it on skinless, boneless breasts, but that’s because I prefer that kind of chicken and I love shredded meat. If you use this recipe for wings, just reduce the cooking time.
This dish goes exceptionally well with cauliflower rice, rice if you eat that benign grain, and greens. I love it served over spinach salads, too.
This isn’t a “true” teriyaki recipe as it doesn’t use mirin, which is a kind of rice wine, but it’s still delicious. If you can’t find coconut aminos, go ahead and use soy sauce; just use real soy sauce made from fermented non-GMO soybeans. You can also use gluten free tamari.
This recipe will serve between four and eight people depending on appetites and what you serve it with.
Paleo Crockpot Chicken Teriyaki Recipe
- 2lb chicken
- 1 cup coconut aminos or soy sauce
- 2 cloves of garlic, minced
- 2 teaspoons of dried ginger or 2 tablespoons of fresh grated ginger
- 1 teaspoon of salt
- 2 tablespoons honey
- Put everything but the chicken in a small mixing bowl and whisk together.
- Place the chicken in the bottom of a crockpot.
- Dump the sauce over top.
- Mix it around to make sure all the chicken is coated.
- Cover and cook on high for four hours or low for six to eight hours.
If you’re shredding the meat, take out the meat, shred it, and put it back in the sauce for another 30 minutes. Garnish with sesame seeds and green onions if you like.