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Paleo Slow Cooker Teriyaki Chicken

Paleo Princess

"Fresh slices of bok choy or shredded Chinese cabbage - added at the end of cooking - provide a contrast of color and crunch to the rich brown sauce."
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Ingredients

2 h 50 m servings 280 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Place chicken thighs in a 4-quart slow cooker.
  2. Mix coconut aminos, dry sherry, water, rice wine vinegar, sesame oil, ginger, and garlic together in a small bowl. Pour over chicken.
  3. Cook chicken on High until tender, 2 1/2 to 3 hours.
  4. Transfer chicken to a serving dish, reserving cooking liquid in the slow cooker. Cover chicken with aluminum foil to keep warm.
  5. Stir bok choy into the cooking liquid in the slow cooker; cover and let stand until wilted, about 5 minutes. Transfer bok choy to the serving dish with the chicken. Spoon some of the cooking liquid on top. Discard remaining cooking liquid. Sprinkle sesame seeds over chicken and bok choy.

Footnotes

  • Cook's Notes:
  • If you are a paleo purest, you can omit the dry sherry and increase the rice vinegar to 2 tablespoons and add 1/4 cup chicken stock.
  • Substitute Chinese cabbage for the bok choy if desired.
  • Cook on Low for 5 to 6 hours if preferred.

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