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Slow Cooker Paleo Chicken Teriyaki Recipe

  • Author: Katherine

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, or chicken drumsticks, chicken thighs: The star of the show, chicken provides lean protein and a blank canvas for absorbing the delicious teriyaki sauce. You have options here depending on your preference and what you have on hand.

    • Boneless, skinless chicken breast: This is the leanest option and cooks beautifully in the slow cooker, shredding easily and absorbing the sauce wonderfully. It’s a great choice for those watching their fat intake. When using chicken breast, be mindful not to overcook it, as it can become dry. The slow cooker helps prevent this, but keep an eye on it towards the end of the cooking time.

    • Chicken drumsticks or thighs: For a richer, more flavorful and slightly more forgiving option, consider using chicken drumsticks or thighs. These dark meat cuts have more fat, which renders during the slow cooking process, resulting in incredibly tender and juicy chicken. They also hold up well to longer cooking times and are less likely to dry out compared to chicken breasts. If using bone-in chicken, you might want to increase the cooking time slightly to ensure the chicken is cooked through to the bone.

    • Choosing Organic and Pasture-Raised: Whenever possible, opt for organic and pasture-raised chicken. These chickens are raised in more humane conditions and often have a better flavor profile. While it might be a bit more expensive, the quality difference is noticeable, and it aligns with a healthier, more sustainable approach to eating.

  • 1/2 medium yellow onion, diced: Onion is a foundational aromatic in countless cuisines, and it plays a crucial role in building the flavor base of this teriyaki sauce. When diced and slow-cooked with the chicken, onions soften and release their natural sweetness and savory notes, contributing to the overall depth of flavor.

    • Why Yellow Onion? Yellow onions are a versatile workhorse in the kitchen. They have a balanced flavor that isn’t too pungent or too sweet, making them ideal for slow cooking and creating a savory base. You could technically substitute with white onion, which is milder, but yellow onions are generally preferred for their robust flavor in cooked dishes.

    • Dicing for Even Cooking: Dicing the onion ensures that it cooks evenly in the slow cooker and releases its flavor throughout the sauce. Larger chunks might not soften properly in the cooking time, while finely minced onion could almost disappear. A medium dice is perfect for this recipe.

  • 3 cloves garlic, minced: Garlic is another essential aromatic that adds a pungent, savory kick to the teriyaki sauce. Its bold flavor complements the sweetness of the pineapple juice and coconut aminos, creating a complex and balanced taste profile.

    • Fresh Garlic is Best: While garlic powder is a pantry staple, fresh garlic cloves are highly recommended for this recipe. Fresh garlic provides a brighter, more vibrant flavor that garlic powder simply cannot replicate. Mincing the garlic releases its oils and maximizes its flavor impact in the sauce.

    • Adjusting Garlic to Taste: Three cloves of garlic provide a good level of garlic flavor, but you can adjust this to your preference. If you are a garlic lover, feel free to add an extra clove or two. If you prefer a milder garlic flavor, you can start with two cloves and taste the sauce before adding more.

  • 3 tablespoons apple cider vinegar: Apple cider vinegar (ACV) adds a crucial element of acidity to the teriyaki sauce. It balances the sweetness, tenderizes the chicken, and contributes to the overall complexity of the flavor. The slight tanginess of ACV is what prevents the sauce from being overly sweet and one-dimensional.

    • Unfiltered Apple Cider Vinegar with “The Mother”: For the best health benefits and flavor, choose raw, unfiltered apple cider vinegar with “the mother.” “The mother” is a cloudy substance composed of beneficial bacteria, enzymes, and proteins. It’s believed to enhance the health properties of ACV and contributes to a richer flavor.

    • Alternatives to Apple Cider Vinegar: If you don’t have apple cider vinegar on hand, you can substitute with rice vinegar or white wine vinegar. These will provide a similar level of acidity, although they might have slightly different flavor profiles. Avoid using balsamic vinegar or red wine vinegar, as their flavors are too strong and could overpower the teriyaki sauce.

  • 2/3 cup coconut aminos: Coconut aminos are the star ingredient that makes this teriyaki sauce Paleo and gluten-free. They are a soy-free alternative to soy sauce, made from the fermented sap of coconut palm trees. Coconut aminos have a savory, umami flavor that is similar to soy sauce but slightly sweeter and less salty.

    • Why Coconut Aminos are Paleo and Gluten-Free: Traditional teriyaki sauce is typically made with soy sauce, which is not Paleo and contains gluten. Coconut aminos provide a fantastic substitute that aligns with Paleo and gluten-free diets while still delivering that essential savory flavor.

    • Taste Difference from Soy Sauce: While coconut aminos are a great substitute, they do have a slightly different flavor profile than soy sauce. They are less salty and have a subtle sweetness. This sweetness is actually beneficial in this Paleo teriyaki recipe, as it complements the pineapple juice and creates a balanced sweet and savory sauce without relying on refined sugars.

    • Sodium Content: Coconut aminos are generally lower in sodium compared to soy sauce, which is another health benefit. However, sodium content can vary between brands, so it’s always a good idea to check the nutrition label if you are watching your sodium intake.

  • 2 teaspoons fresh ginger, grated: Fresh ginger adds a warm, spicy, and slightly citrusy note to the teriyaki sauce. Its pungent flavor complements the garlic and other aromatics, contributing to the complexity and depth of the sauce. Fresh ginger is far superior to dried ginger in terms of flavor and aroma.

    • Fresh Ginger vs. Dried Ginger: While dried ginger can be used in a pinch, fresh ginger is highly recommended for this recipe. Fresh ginger has a brighter, more vibrant flavor and aroma that dried ginger simply cannot match. The spiciness and warmth of fresh ginger are crucial to achieving the authentic teriyaki flavor.

    • Grated Ginger for Maximum Flavor: Grating fresh ginger using a microplane or fine grater releases its juices and oils, maximizing its flavor in the sauce. You can also mince ginger very finely, but grating is generally preferred for sauces. Peeling the ginger before grating is optional; young ginger skin is thin and edible, but older ginger skin can be tough.

    • Ginger Paste as a Substitute: If you don’t have fresh ginger on hand, you can use ginger paste from a tube or jar. About 1 tablespoon of ginger paste is roughly equivalent to 2 teaspoons of grated fresh ginger. Look for ginger paste that is made with minimal added ingredients.

  • 1/2 cup pineapple juice, drained from a can of pineapple chunks in 100% juice: Pineapple juice provides natural sweetness and a tropical tang to the teriyaki sauce. It’s a key ingredient that contributes to the signature sweet and savory flavor profile of teriyaki. Using juice drained from canned pineapple chunks is a convenient and cost-effective way to get pineapple juice.

    • 100% Juice is Crucial: Make sure to use pineapple juice that is 100% juice and unsweetened. Avoid pineapple juice blends or juices with added sugars, as these will make the teriyaki sauce overly sweet and detract from the healthy aspect of the recipe. Draining juice from canned pineapple chunks ensures you’re using natural pineapple juice without added sweeteners.

    • Fresh Pineapple Juice: If you prefer, you can use fresh pineapple juice. Simply blend fresh pineapple chunks and strain the juice. Freshly squeezed pineapple juice will have a brighter, more vibrant flavor, but using juice from canned pineapple is perfectly acceptable and very convenient.

    • The Benefit of Pineapple Enzymes: Pineapple juice contains bromelain, an enzyme that tenderizes meat. This is another reason why pineapple juice is a great addition to marinades and sauces for chicken. Bromelain helps to break down the proteins in the chicken, resulting in even more tender and juicy meat.

  • 1/4 cup cold water: Water is used to help balance the sauce and ensure it’s not too thick before cooking. It also helps to dissolve the tapioca starch later for thickening.

    • Importance of Cold Water for Tapioca Starch: Using cold water is crucial when mixing tapioca starch. If you use warm or hot water, the starch will clump up and become difficult to dissolve smoothly. Cold water helps to create a smooth slurry that will thicken the sauce evenly.

  • Fresh chopped scallions, to garnish: Scallions (green onions) provide a fresh, mild onion flavor and a vibrant green color as a garnish. They add a final touch of freshness and visual appeal to the finished dish.

    • Garnish for Flavor and Presentation: Scallions are not just for decoration; they add a subtle oniony bite and freshness that complements the rich teriyaki flavors. Their bright green color also makes the dish more visually appealing.

    • Alternatives for Garnish: If you don’t have scallions, you can use chopped chives or fresh parsley as a garnish. These will provide a similar fresh, herbaceous element.

  • Sesame seeds, to garnish: Sesame seeds add a nutty flavor and a pleasing textural contrast to the soft chicken and sauce. They are a classic garnish for teriyaki dishes and enhance both the flavor and presentation.

    • Toasted Sesame Seeds for Deeper Flavor: For an even richer nutty flavor, consider using toasted sesame seeds. You can toast sesame seeds in a dry skillet over medium heat for a few minutes, stirring frequently, until they become fragrant and lightly golden brown. Be careful not to burn them.

    • Black Sesame Seeds for Visual Contrast: For a more striking visual contrast, you can use black sesame seeds. Black sesame seeds have a slightly stronger flavor than white sesame seeds and add a beautiful dark speckling to the finished dish.

  • To thicken the sauce: 2 tablespoons tapioca starch, 2 tablespoons water: Tapioca starch (also known as tapioca flour) is a gluten-free thickening agent derived from the cassava root. It’s used to thicken the teriyaki sauce at the end of cooking, creating a glossy, flavorful coating for the chicken.

    • Paleo and Gluten-Free Thickener: Cornstarch is a common thickening agent, but it is not Paleo. Tapioca starch is a fantastic Paleo and gluten-free alternative that works beautifully to thicken sauces.

    • Making a Slurry for Smooth Thickening: It’s important to mix the tapioca starch with cold water to create a slurry before adding it to the hot sauce. This prevents the starch from clumping and ensures it dissolves smoothly into the sauce, creating a velvety texture.

    • Alternatives to Tapioca Starch: If you don’t have tapioca starch, you can use arrowroot starch or cassava flour as a gluten-free alternative. These starches behave similarly to tapioca starch and will thicken the sauce effectively. Cornstarch can be used if you are not strictly Paleo or gluten-free.

Instructions

Slow Cooker Instructions: Low and Slow for Maximum Flavor

The slow cooker method is perfect for busy days when you want dinner ready and waiting when you get home. The low and slow cooking process allows the flavors to meld beautifully and the chicken to become incredibly tender.

  1. Prepare the Chicken and Aromatics: Begin by placing the chicken breast (or your chosen chicken pieces) in a single layer at the bottom of your slow cooker. Ensure the chicken is not overcrowded for even cooking. Next, top the chicken with the diced yellow onion and minced garlic. Layering the aromatics beneath and around the chicken allows their flavors to infuse the meat as it cooks.

    • Slow Cooker Liner for Easy Cleanup (Optional): For even easier cleanup, you can use a slow cooker liner. These disposable liners prevent food from sticking to the slow cooker insert, making washing up a breeze. However, if you prefer to avoid disposable liners, simply ensure your slow cooker is non-stick or lightly greased.

  2. Whisk Together the Teriyaki Sauce: In a medium-size separate bowl, whisk together the apple cider vinegar, coconut aminos, grated fresh ginger, pineapple juice, and cold water. Whisking ensures that all the ingredients are well combined and the sauce is homogenous before it goes into the slow cooker. This step ensures that the flavors will distribute evenly over the chicken as it cooks.

    • Taste and Adjust the Sauce (Optional): At this stage, you can taste the sauce and adjust the seasonings to your preference. If you prefer a sweeter teriyaki, you could add a tiny touch of honey or maple syrup (though this would make it less strictly Whole30). If you want more tang, add a splash more apple cider vinegar. Remember that the flavors will intensify as the sauce cooks down.

  3. Pour Sauce Over Chicken: Pour the prepared teriyaki sauce evenly over the chicken and aromatics in the slow cooker. Make sure the sauce coats the chicken as much as possible.

  4. Slow Cook to Perfection: Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The cooking time will depend on your slow cooker model and the cut of chicken you are using. Chicken breasts typically cook faster than chicken thighs or drumsticks. The chicken is ready when it is tender and easily pulls apart with a fork.

    • Checking for Doneness: To check if the chicken is cooked through, use two forks to try and shred a piece of chicken. If it shreds easily, it’s done. You can also use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).

    • Avoiding Overcooking: While slow cookers are forgiving, overcooking chicken breast can lead to dryness. Start checking for doneness at the earlier end of the cooking time range and adjust accordingly. Chicken thighs and drumsticks are more forgiving and can handle longer cooking times without drying out.

  5. Shred the Chicken: Once the chicken is cooked through, carefully remove it from the slow cooker and place it onto a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces. Shredding the chicken while it’s still warm is easier.

  6. Strain and Simmer the Sauce: Place a strainer over a small saucepan and pour the liquid from the slow cooker into the saucepan, straining out the garlic and onions. This step removes the cooked garlic and onions, which have already imparted their flavor to the sauce, leaving you with a smoother teriyaki sauce.

    • Keep the Onions (Optional): While the recipe instructs to strain out the onions, some people prefer to keep the softened onions in the sauce. If you enjoy the texture of cooked onions, you can skip the straining step and simply remove some of the excess liquid from the slow cooker if needed.

    • Simmering to Reduce and Intensify Flavor: Bringing the sauce to a simmer in the saucepan allows it to reduce and thicken slightly, intensifying the flavors. Simmering also helps to meld all the ingredients together into a cohesive sauce.

  7. Thicken the Sauce with Tapioca Starch Slurry: While the sauce is simmering, prepare the tapioca starch slurry. In a small bowl, whisk together the tapioca starch and cold water until the starch is completely dissolved and no longer lumpy. Pour the tapioca starch slurry into the simmering sauce in the saucepan and whisk constantly to combine.

    • Whisking to Prevent Lumps: Continuous whisking is crucial when adding the tapioca starch slurry to the hot sauce. Whisking prevents the starch from clumping up and ensures a smooth, lump-free sauce.

    • Simmering Until Thickened: Continue to simmer the sauce for 1-2 minutes, or until it has thickened to your desired consistency. The sauce will thicken relatively quickly once the tapioca starch is activated by the heat. If you prefer a thicker sauce, simmer for a bit longer; for a thinner sauce, simmer for less time.

  8. Combine Chicken and Sauce: Remove the saucepan from the heat and pour the thickened teriyaki sauce back into the slow cooker with the reserved onions (if you didn’t strain them) and the shredded chicken. Toss gently to combine, ensuring that the shredded chicken is evenly coated in the flavorful teriyaki sauce.

  9. Serve and Garnish: Serve the Slow Cooker Paleo Chicken Teriyaki warm. Garnish generously with fresh chopped scallions and sesame seeds for added flavor, texture, and visual appeal.

Instant Pot Instructions: Teriyaki Chicken in Minutes

For those short on time, the Instant Pot method delivers delicious Paleo Chicken Teriyaki in a fraction of the time compared to the slow cooker.

  1. Layer Ingredients in the Instant Pot: Add the diced onion, minced garlic, apple cider vinegar, coconut aminos, grated ginger, pineapple juice, and water to the bottom of the Instant Pot inner pot. Stir to combine these sauce ingredients. Then, place the chicken breast (or your chosen chicken pieces) on top of the sauce in the Instant Pot. Layering in this order helps prevent the chicken from sticking to the bottom of the pot and ensures even cooking.

  2. Pressure Cook the Chicken: Secure the lid on the Instant Pot and turn the valve to the SEALING position. Press the MANUAL button (on older models) or the PRESSURE COOK button (on newer models). Set the timer to 8 minutes.

    • Adjusting Cooking Time for Chicken Type: 8 minutes is generally suitable for boneless, skinless chicken breasts. If using chicken thighs or drumsticks, you might need to increase the cooking time to 10-12 minutes to ensure they are cooked through.

  3. Quick Release Pressure: Once the timer beeps, carefully move the valve to the RELEASING (or VENTING) position to perform a quick pressure release. Be cautious of the steam being released. Once the pressure is fully released and the pin drops, carefully open the lid.

    • Quick Release vs. Natural Pressure Release: A quick pressure release is recommended for this recipe to prevent the chicken from overcooking. Natural pressure release, where you allow the pressure to release naturally over time, can sometimes result in slightly drier chicken breast.

  4. Shred the Chicken: Transfer the cooked chicken from the Instant Pot to a plate or cutting board. Shred the chicken using two forks while it is still warm.

  5. Sauté and Thicken the Sauce: Turn the Instant Pot to the SAUTÉ setting. The liquid in the pot will begin to simmer. In a small bowl, whisk together the tapioca starch and water until smooth. Once the liquid in the Instant Pot is simmering, whisk in the tapioca starch slurry. Continue whisking constantly until there are no longer any lumps.

    • Sautéing to Reduce and Thicken: The Sauté function in the Instant Pot allows you to quickly reduce and thicken the sauce right in the same pot after pressure cooking the chicken. This eliminates the need for a separate saucepan.

  6. Simmer Until Thickened: Cook and whisk the sauce until it thickens to your liking, about 1-2 minutes. The sauce will thicken quickly as it simmers.

  7. Combine Chicken and Sauce: Turn the Instant Pot OFF (press CANCEL). Add the shredded chicken back to the Instant Pot and toss to coat it evenly in the thickened teriyaki sauce.

  8. Serve and Garnish: Serve the Instant Pot Paleo Chicken Teriyaki warm, garnished with fresh chopped scallions and sesame seeds.

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 350-450
  • Fat: 10-15 grams
  • Carbohydrates: 20-30 grams
  • Protein: 40-50 grams

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