Slow Cooker Teriyaki Chicken - Gluten Free, Dairy Free, & Soy Free

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By Brittney Martin

Slow Cooker Teriyaki Chicken - Gluten Free, Dairy Free, & Soy Free

Name: Slow Cooker Teriyaki Chicken - Gluten Free, Dairy Free, & Soy Free
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 1 1/2 – 2 lbs chicken breast; 1 cup water; 1/4 cup coconut sugar (or brown sugar); 1/4 cup coconut aminos (or other gluten free soy sauce); 1 tbsp honey; 1 clove garlic, minced; 1/2 tsp ginger; 2 tbsp cornstarch; 1/4 cup water

11 steps

Prep:15min

Updated at: Thu, 17 Aug 2023 09:47:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories308.8 kcal (15%)

Total Fat11.5 g (16%)

Carbs24.8 g (10%)

Sugars19.9 g (22%)

Protein26 g (52%)

Sodium619.1 mg (31%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 lbschicken breast

1 cupwater

¼ cupcoconut sugar

or brown sugar

¼ cupcoconut aminos

or other gluten free soy sauce

1 Tbsphoney

1clove garlic

minced

½ tspginger

2 Tbspcornstarch

¼ cupwater

Instructions

Step 1

In a small sauce pan, add 1 cup of water, coconut sugar, coco aminos, honey, garlic, and ginger and heat over medium heat.

Step 2

In a small bowl, mix cornstarch and 1/4 cup of water together until the cornstarch has dissolved. Add the cornstarch mixture to the sauce pan and whisk to combine.

Step 3

Heat the sauce for 5-10 minutes or until the sauce has thickened.

Step 4

Place chicken breasts in a slow cooker and pour sauce over the chicken to coat evenly. Cook on high for 3-4 hours or low for 6-8 hours. If cooking in an Instant Pot, add the chicken and sauce to the pressure cooker, close the lid and make sure you are NOT venting. Select the Poultry setting which should be pre-programmed to cook for 20 minutes.

Step 5

Once the chicken is cooked, remove it from the slow cooker and shred with two forks or chop with a sharp knife into small pieces.

To Freeze and Cook Later

Step 6

In a small sauce pan, add 1 cup of water, coconut sugar, coco aminos, honey, garlic, and ginger and heat over medium heat.

Step 7

In a small bowl, mix cornstarch and 1/4 cup of water together until the cornstarch has dissolved. Add the cornstarch mixture to the sauce pan and whisk to combine.

Step 8

Heat the sauce for 5-10 minutes or until the sauce has thickened.

Step 9

Once the sauce has cooled, combine the teriyaki sauce and chicken breast in a gallon-sized plastic freezer bag and freeze for up to to three months.

Step 10

When ready to cook, thaw overnight in refrigerator.

Step 11

Follow cooking directions above.

View on justwhatweeat.com

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