• Anne-Ashley

Crockpot Paleo Teriyaki Chicken

I am a Chinese food LOVER. One of my most favorite recipes EVER on my blog is my Chinese sesame chicken. Ever since I have changed my diet I’ve been craving something to satisfy my chinese take out cravings. Y’all.. I’ve found it. I am not the biggest leftover kind of person. I hate reheated meat as weird as that sounds. This recipe is wonderful reheated in the microwave which is a blessing. Who has time to reheat food on the stove? I have yet to try this recipe in my instant pot but it’s on my list!

Brent (the wannabe food critic and picky eater) LOVED IT. He said “I would definitely bring this for lunch during the week.” I know you‘re probably thinking.. why do always mention what Brent thinks about a meal? Well Friends, that’s because he’s easily the pickiest eater around and if he likes it, anyone will like it.

I have eaten this for lunch the last two days after having it for dinner and it’s amazing. I also think it would be legit in some Asian inspired tacos or lettuce wraps.

I served mine with jasmine brown rice (NOT PALEO)

Use cauliflower rice it you’re wanting to stick to the paleo protocol. I think a coconut cauliflower rice would be wonderful and there are plenty of good recipes out there!


*I like jasmine brown rice because it’s easily digested and it’s reheats well. I don’t need water to make my rice soft!


Enjoy :)




Ingredients for chicken:

  • 1/2-3/4 cup of coconut aminos (I did a little more than 1/2)

  • 3 TBS of honey

  • 1.5 tsp of minced fresh ginger (use dry if needed)

  • 1/2 tsp of sesame seed oil

  • 1/2 tsp of garlic infused olive oil or (1 tsp of minced garlic cloves)

  • 1 tsp salt

  • 2lbs of raw chicken breasts

  • 1 TBS or arrowroot powder (for thickening the sauce once it’s finished)


Directions:

  • Place all ingredients in a slow cooker and cook on low 6-7 hours.

  • Remove the chicken from the slow cooker once it’s done cooking. Shred the chicken and set aside.

  • Pour the sauce from the slow cooker into sauce pan and turn the stove to medium heat.

  • Dissolve 1TBS of arrowroot powder in 1TBS of water and stir until the powder is dissolved.

  • Pour the mixture into the heated sauce of the stove.

  • Stir the sauce continuously until the sauce is thickened.

  • Pour the thickened sauce over the shredded chicken and toss well to make sure the chicken is coated.

  • Serve over rice!




  • @ieatcakeforbreakfast
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