Crockpot Teriyaki Chicken
Paleo | Whole 30 | Gluten Free
Serving Size 4
Total Time 4 Hours
2 lbs boneless, chicken thighs
1 yellow onion, sliced
½ cup coconut aminos
1 tablespoon honey
4 cloves fresh garlic, minced
1 tbsp ginger, minced
1 tsp sea salt
2 cups broccoli, chopped
1 bag frozen cauliflower
1 tbsp sesame seeds
4 stalks green onions, chopped
In a bowl, mix coconut aminos, honey, ginger, garlic, and salt.
Add onions and seasoned chicken to the crockpot.
Pour sauce in crockpot. Make sure chicken is complete coated.
Set crockpot to low and cook for 4 hours.
30 minutes before the time is up, add broccoli.
Once chicken and broccoli are cooked, pour sauce into a pan.
Turn heat on high and reduce sauce until thick. This will take about 15 - 20 minutes.
Prepare cauliflower rice (either in microwave or on stove), don't forget to season with salt and pepper.
Add chicken and broccoli to the pan and toss, making sure chicken and broccoli are coated.
To serve, pour chicken over cauliflower rice. Some optional toppings are green onions and sesame seeds.
tips & tricks
Meal Prep Tip: Make sauce ahead of time and store in refrigerator
Omit honey for Whole30 compliant