Paleo Slow Cooker Teriyaki Chicken

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.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 280 Calories

Ingredients

• ¼ cup water
• ¼ cup dry sherry
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons sesame seeds (Optional)
• 1 tablespoon rice wine vinegar
• 3 pounds skinless, boneless chicken thighs
• 1 tablespoon toasted sesame oil
• ¼ cup coconut aminos (soy-free seasoning sauce)
• 6 cups shredded bok choy

Recipe Instructions

Step 1

Place chicken thighs in a 4-quart slow cooker.

Step 2

Mix coconut aminos, dry sherry, water, rice wine vinegar, sesame oil, ginger, and garlic together in a small bowl. Pour over chicken.

Step 3

Cook chicken on High until tender, 2 1/2 to 3 hours.

Step 4

Transfer chicken to a serving dish, reserving cooking liquid in the slow cooker. Cover chicken with aluminum foil to keep warm.

Step 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.