Crockpot Chicken Teriyaki


I love when I find things in the kitchen and decide to throw them together and see what happens. Tonight was definitely one of those nights. Not to mention, it was also a huge success. Below is my recipe for my awesome crockpot chicken. I’ll definitely be making this again!


  • 2-3 boneless, skinless chicken breasts
  • 2 tsp minced garlic
  • 1/4 cup sugar
  • 1/4 cup GF soy sauce (you can also use amino acids)
  • 5 TBS apple cider vinegar
  • 1 tsp pepper
  • 4 tsp almond flour (could also use corn starch)
  • 4 tsp cold water
  • cooked rice


Place chicken (mine was frozen) at the bottom of a crockpot. Mix together garlic, sugar, soy sauce, vinegar, and pepper. Pour over chicken and let it cook on high 3-4 hours or on low 5-6. Once chicken becomes easy to shred, take out of crockpot and pour sauce into a pot and place on the stove. Bring to a boil. In a bowl, mix together almond flour and water (or cornstarch and water). Stir into pot of soy sauce until it thickens (if it gets too thick to where it’s not a little runny, just pour more water into the pot and stir). Cook rice according to packaged directions. Lay the chicken on a bed of rice, and pour sauce over top. Definitely recommend this recipe! Yum 🙂



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s