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AIP Crockpot Chicken Teriyaki

Marrying two different recipes into one to test out.
Print Recipe
Cook Time 4 hours

Equipment

Ingredients
  

AIP Teriyaki Sauce

Crockpot Chicken Teriyaki

  • 3-3.5 lbs boneless skinless chicken thighs
  • 14 oz AIP Teriyaki Sauce
  • 1 c broth, divided chicken or mushroom
  • 8 oz fresh broccoli
  • 8 oz shredded carrot
  • 1-2 T The Woo
  • 2 T arrowroot starch

Instructions
 

AIP Teriyaki Sauce

  • In a small sauce pan over medium heat, add the first 6 ingredients and heat for 1-2 minutes.
  • Make a slurry with the 1/4 cup cold water and arrowroot starch, then add it to the pan.
  • Whisk/stir the mixture continuously for a few minutes. The mixture will start to bubble and thicken. Remove the pan from the heat when the mixture reaches the desired thickness.

Crockpot Chicken Teriyaki

  • To a Crockpot, whisk together teriyaki sauce, ¾ cup of the chicken broth and 1 tablespoon of The Woo.
  • Stir the chicken into the sauce.
  • Cover and cook on high 4 hours or low 8 hours.
  • When 1 hour of cook time remains, in a small bowl, whisk together the remaining 1/4 c chicken broth and arrowroot starch. Mix the slurry into the Crockpot.
  • Add broccoli and carrots on top of chicken and continue cooking the final hour.
  • Serve over cauliflower rice.
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