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New Orleans, Louisiana

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Crockpot Teriyaki Chicken

Paleo | Whole 30 | Gluten Free

Serving Size 4
Total Time 4 Hours

Ingredients

Instructions

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

Optional Toppings 

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