Slow Cooker Teriyaki Chicken (Plus Instant Pot Directions!)

posted in: Main Dish | 34

UPDATE: This Slow Cooker Teriyaki Chicken recipe is one of my most popular recipes, and it’s now updated with Instant Pot directions as well! Both options are equally easy delicious, the slow cooker will cook all day and the Instant Pot takes 15 minutes of cook time – you’ll find the instructions below in the recipe!

Chicken Far

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. This part takes a little patience, but no effort on your part. You’ll know it’s finished reducing once it starts to bubble up and coats the back of a spoon. I just finish prepping the rest of my dinner while it’s reducing! This Slow Cooker Teriyaki Chicken would be extra awesome served over my Toasted Coconut Cauliflower Rice!

Chicken Close

Enjoy this recipe for my Slow Cooker Teriyaki Chicken!

 

Slow Cooker Teriyaki Chicken

Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • ½ cup coconut aminos
  • 3 tablespoons honey (or use 3 large, pitted medjool dates to make this recipe Whole30 compliant - see instructions below)
  • 4 cloves fresh garlic, minced (approximately 4 teaspoons)
  • 1 ½ teaspoon minced ginger
  • 1 teaspoon sea salt
  • 1 tablespoon toasted sesame seeds (optional)

Instructions

    SLOW COOKER DIRECTIONS:
  1. 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.
  2. *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.
  3. 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.
  4. Chop the chicken thighs into bite-sized pieces, and add to the pan with the sauce. Stir well to combine. Enjoy!
    INSTANT POT DIRECTIONS:
  1. Place the coconut aminos, honey, garlic, ginger and salt in your Instant Pot , and stir to combine. Add the chicken thighs and stir once more, coating the chicken with the sauce. Select ‘Manual’ mode and press the ‘-‘ until the screen says 15 minutes.
  2. *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.
  3. Once the Instant Pot is finished cooking, manually release the pressure. Remove the chicken and set aside, leaving the sauce in the pot. Select ‘Sauté’ mode and let the sauce boil, whisking occasionally, until it has 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.
  4. Chop the chicken thighs into bite-sized pieces, and add to the pot with the sauce. Stir well to combine. Enjoy!
http://livinglovingpaleo.com/2017/04/04/slow-cooker-teriyaki-chicken/

 

Chicken Vertical

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Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

 

34 Responses

  1. Katie
    | Reply

    This look absolutely delicious! Thank you for the recipe. i’ll have to try this myself sometime soon!

    The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It’s the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.

    I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I’ve written about one of my favourite cookbooks: http://cookbook-reviews.net/review-the-paleo-recipe-book/

  2. lady sarah in london
    | Reply

    This looks super. I will give it a try- thank you for the wonderful advice. The coconut aminos, is it something I can find in a Heath food store? X

    • livinglovingpaleo
      | Reply

      Thank you! Coconut Aminos is available at health food stores, as well as online. If you look for it in store, check near the soy sauce 🙂

  3. Bethany
    | Reply

    This looks so yummy! And your photography….WOW. Love that this recipe is simple too. Definitely going to try it!

    • livinglovingpaleo
      | Reply

      Thanks, Bethany! xoxo!

  4. Stacey
    | Reply

    This looks delicious and it’s so simple! Will definitely be trying this one soon! <3

    • livinglovingpaleo
      | Reply

      Thanks, Stacey!

  5. […] Slow cooker teriyaki chicken.  […]

  6. […] Slow Cooker Teriyaki Chicken by Living Loving Paleo […]

  7. Xav
    | Reply

    Thanks, I’m giving it a try. Regarding the slow cooker mode, is it the mode when the rice is usually already cooked and it keep it warm?

    • livinglovingpaleo
      | Reply

      Hi Xav, your slow cooker should have at least two modes – high or low. You want to set it to low for 6-7 hours 🙂

  8. Kara Ann
    | Reply

    delicious recipe! I have made it twice now and have loved it. However both times I have not been able to get the sauce to thicken, I even strained out the small bits of chicken thinking maybe some of the fat was preventing it from thickening.. any suggestions? thanks!

    • livinglovingpaleo
      | Reply

      Hi Kara! Hmmm, a few suggestions I thought of – typically I use air chilled chicken so there isn’t any water added, but if you’re using regular chicken thighs which sometimes do have extra water added, it could just be that it takes more time. It will start to bubble all over just before it’s thick enough to stop the cooking. I also use a wide pan, not a pot, as that seems to help to cut down on the time it takes to thicken. Sometimes if I make a double batch it does take quite awhile to thicken because it has so much liquid – about 30 minutes. I just leave the pan simmering away while I make the side dishes to serve it with 🙂 I hope that helps, sorry you’re having trouble with it!

  9. Kara Ann
    | Reply

    Thanks so much! I will try again! It tastes great regardless 🙂

    • livinglovingpaleo
      | Reply

      Glad it still tastes great! Hopefully those tips will help it to thicken next time! 🙂

  10. Joey
    | Reply

    This was so good! I made it for my family tonight along with the toasted coconut cauli rice (doubled both recipes for leftovers) and it was absolutely delicious. I cheated a bit and used the Teriyaki Coconut Aminos, but still added some fresh ginger and garlic. Also, your toasted coconut cauli rice is the best cauli rice recipe I have ever tried. I can’t wait to eat it again tomorrow! Thanks for a new favorite recipe.

    • livinglovingpaleo
      | Reply

      So happy that you enjoyed it, Joey! I LOVE the teriyaki coconut aminos!

  11. Amy
    | Reply

    Made this last night!! It was delicious!! I too had trouble with the sauce not wanting to thicken, so I added about 1/2 tsp of arrowroot powder and all was good!!

    • livinglovingpaleo
      | Reply

      So glad you liked it, Amy! It can definitely take some time for the sauce to reduce down completely, especially depending on how much water the chicken releases while cooking – but arrowroot works great too! Plus, it saves time, so a win win 😉

  12. […] Slow Cooker Teriyaki Chicken […]

  13. Amy
    | Reply

    Wanting to try this in my instant pot. Suggestions on the best way to go about that?

    • livinglovingpaleo
      | Reply

      Hi Amy! I’ll add Instant Pot instructions to this recipe asap, it’s super easy! Just put all of the ingredients into your Instant Pot on ‘manual’ mode for 15 minutes – then remove the chicken and pour the sauce into a saucepan to thicken, as described in the slow cooker instructions. I’m thinking it may actually work to thicken the sauce right in the Instant Pot on ‘sauté’ mode, although I haven’t tried that myself just yet, but I will next time I make it 😉 Hope that helps!

  14. Tracy Pierce
    | Reply

    Can you make this using chicken breasts instead of thighs?

    • livinglovingpaleo
      | Reply

      Absolutely! Chicken breasts can come out a little dry, but it’s still delicious 🙂

  15. hillary
    | Reply

    how long is the chicken good in the fridge?

    • livinglovingpaleo
      | Reply

      It’ll stay good about 5-6 days in the fridge 🙂

  16. Lee Ann
    | Reply

    Hi! I really want to make this TONIGHT! Can I cook it in the oven or saucepan instead of low and slow?

    • livinglovingpaleo
      | Reply

      Hi Lee Ann! If you have an Instant Pot, that would be the easiest and fastest way to prepare it (the directions for this method are included in the recipe), but if not you could use the stovetop. I would cut the chicken into bite sized pieces and cook it on the stove, then remove the chicken and reduce the sauce in the pan, as instructed on the original recipe. It will definitely be different, but still delicious! Hope that helps!

  17. Christina
    | Reply

    This recipe is AMAZING! I doubled (5 kids who eat alot) but kept the honey the same and it was perfect. I also thawed by accident a package of organic thighs and a package of breasts so it was a mix. Served with cauliflower rice and oven roasted broccoli. My 4yr old had a 2nd helping and my picky 13yr old boy did too but he still won’t admit that he liked it (teenagers!)
    This will be on the weekly rotation!

    • livinglovingpaleo
      | Reply

      Love this so much, thank you Christina! Takes me right back to my teenage years too, I was the same, haha 😉

  18. Sarah
    | Reply

    Hello, Wondering how many servings this recipe makes? Thanks!

    • livinglovingpaleo
      | Reply

      Hi Sarah! This makes approximately 5-6 servings, depending on how hungry everyone is 🙂

  19. Alexandra
    | Reply

    So if I double the recipe should I add more time in my instant pot? Or keep the time the same?! It smells amazing I can’t wait for it to finish cooking!!!

    • livinglovingpaleo
      | Reply

      Hi! You may want to add 5 minutes if you’re doubling the recipe, although I haven’t tried it myself, so I’m not totally sure if you’d need to add any additional time. 🙂

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