I really love cooking, but you know what I don’t love? Spending hours in the kitchen slaving over a meal, just to get homemade food on the table. It’s just not my jam. I mean, who isn’t crazy busy these days? This meal has come in super handy as I prepared to launch a new program with my functional medicine practitioner this week, and I had no more than a few minutes to spend in the kitchen. This recipe is my new favorite! Eating real food doesn’t have to take a ton of time!
Teriyaki chicken has always been one of my favorites since I was a kid, and I really wanted to try making it in my slow cooker. So I gave it a try, not knowing if it would work – and it did! It turned out absolutely incredible, full of flavor, and it’s so easy!
The key is to reduce the sauce in a pan once the chicken is done cooking. The wider the pan you use, the faster it will reduce. It takes less than 10 minutes, and then you’re done! This dish would be awesome served over my Toasted Coconut Cauliflower Rice!
Place the coconut aminos, honey, garlic, ginger and salt in your slow cooker, and stir to combine. Add the chicken thighs and stir once more, coating the chicken with the sauce. Cook on low for 6-7 hours.
*If you’re using dates instead of the honey, soak the dates in hot water for 15 minutes. Drain the water and place all of the ingredients, except for the chicken, in your blender. Blend until smooth.
Remove the chicken from the slow cooker and set aside. Pour the sauce from the slow cooker into a pan, and whisk occasionally over medium heat on your stove, until the sauce is reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! *Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
Chop the chicken thighs into bite-sized pieces, and add to the pan with the sauce. Stir well to combine. Enjoy!
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