Crockpot Chicken Teriyaki

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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!

Ingredients:

  • 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

Directions:

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 🙂

 

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