Spring into New Recipes! Slow Cooker Chicken Teriyaki!

                                    Slow Cooker Chicken Teriyaki! It's Even Gluten Free!

                                                                         

3 pounds Boneless Skinless Chicken Breast, About 3 large
1/8 teaspoon Black Pepper, Fresh ground
1/2 cup Brown Sugar, Packed
1/2 cup Soy Sauce, Gluten free if necessary
2 tablespoons Rice Wine Vinegar
2 teaspoons Fresh Ginger, Minced
2 cloves Garlic, Crushed
1-2 tablespoons Cornstarch
1-2 tablespoons Water
Toasted Sesame Seeds, For garnish, optional
Directions
Place the chicken in the crock pot and season with the black pepper.
In a medium bowl, whisk together the brown sugar, soy sauce, vinegar, ginger and garlic. Pour over the chicken.
Cook the chicken on high for 2 hours and 15 minutes or low for 3-4 hours or until the internal temperature of the chicken reaches 165°F.
Remove the chicken from the liquid and shred or dice, set aside.
Pour the sauce in to a saucepan and heat until boiling. In a small bowl, combine the water and cornstarch. Use 1 tablespoon water and cornstarch for a thinner sauce, 2 for a thicker sauce. I prefer using 2 tablespoons of cornstarch and water. When the sauce begins to boil, whisk in the cornstarch slurry until it thickens. Add the chicken and sauce back into the crock pot and toss until the chicken is completely coated in the sauce.
Serve with rice and garnish with toasted sesame seeds.
Notes
 

The cook time listed is for cooking on high. If you'd prefer to cook on low, do so for 3 hours and 30 minutes.

Find More Recipes

SLOW COOKER KICKIN’ CHILI – LOW CARB, GLUTEN FREE

                                      Slow Cooker Kickin' Chili-Low Carb-Gluten Free
                                                               

Low Carb Chili – All the amazing flavors of chili, without the beans. I think you will find that you don't miss them at all.

2 1/2 pounds ground beef
1 medium red onion, chopped and divided
5 cloves garlic, minced
3 large ribs of celery, diced
1/4 cup pickled jalapeno slices
6 ounce can tomato paste
14.5 ounce can tomatoes and green chilies
14.5 ounce can stewed tomatoes
2 tablespoons Worcestershire sauce or Coconut Aminos
4 tablespoons chili powder
2 tablespoons cumin, mounded
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon cayenne
1 bay leaf

INSTRUCTIONS

Heat slow cooker on low setting.
In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.

Stir until all ingredients are well combined. Cook on low 6-8 hours. 

This tasty recipe found on Peace, Love and Low Carb! Check it out below and find more great recipes!
Slow Cooker Low Carb Chili - Gluten Free | Peace Love and Low Carb
Low Carb Chili - All the amazing flavors of chili, without the beans. I think you will find that you don't miss them at all.

This awesome recipe found on:

Peace, Love and Low Carb