Ingredients

The following ingredients have 4 Servings
  • 3/4 cup coconut aminos
  • 1/3 cup chicken broth
  • 1 tbsp honey (omit for Whole30)
  • 3 tbsp fresh orange juice
  • 1 tbsp arrowroot starch
  • 1 tsp sea salt
  • 1/2 tsp pepper (omit for AIP)
  • 2 tsp fresh grated ginger
  • 2 tsp onion powder
  • 2 cloves garlic, minced
  • 2 tbsp coconut oil, melted
  • 1 1/2 lb chicken breast
  • 3 tbsp green onion, chopped (to serve)

Instruction

  • Prepare the sauce by whisking together the coconut aminos, broth, orange juice, honey, arrowroot starch and seasonings in a bowl. Set aside.
  • Add the chicken breast to the slow cooker and top with the coconut oil. Pour over the sauce, making sure the chicken is well coated.
  • Turn the slow cooker on low and cook for 6-8 hours. The Interneal temperature should read 165 F.
  • Remove the chicken from the slow cooker and either shred with two forks, or slice with a knife (I prefer to carefully slice). Top with the remainder of the teriyaki sauce and chopped green onion.
  • Serve with cauliflower rice, steamed broccoli, baby bok choy, or other side dishes of your choice!