This recipe for GF Crockpot Teriyaki is easy, delicious, and also just happens to be gluten-free! The best part is that it takes just 10 minutes to prep, and then your crockpot takes care of the rest. The chicken comes out tender and perfectly marinated in honey, coconut aminos, garlic, ginger, and salt. Serve this GF Crockpot Teriyaki with any side of your choice for a hearty meal that is a scrumptious balance of sweet and savory!
Ingredients• 2 pounds chicken breasts or thighs, boneless, skinless, cut into 1-inch pieces • 1/2 cup coconut aminos • 4 tablespoons honey • 4 cloves fresh garlic, minced • 2 teaspoon ginger, minced • 1 teaspoon sea salt • chopped cilantro, green onions, or sesame seeds, optional
Measure and combine the coconut aminos, honey, garlic, ginger, and salt in a slow cooker.
Add the chicken and spoon the sauce over to ensure even coverage.
Cook on low for 4-6 hours.
With tongs or a slotted spoon, remove the chicken from the slow cooker and set aside, leaving the sauce inside the slow cooker.
Transfer the sauce to a medium-sized pan on the stove.
Simmer the sauce over medium heat until it is reduced and syrupy, about 5-8 minutes.
Once the sauce has thickened, add the chicken to the pan and heat on low for 1-2 minutes until thoroughly coated.
Serve the teriyaki chicken with any garnish of your choice!