Paleo Slow Cooker Teriyaki Chicken
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Sherry (dry)1 cup
Water1 tbsp
Rice Wine Vinegar1 tbsp
Toasted Sesame Oil1 tbsp
Ginger (grated fresh)2 cloves
Garlic (minced)2 tbsps
Sesame Seed (optional)Directions:
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
3
Pour over chicken
4
Cook chicken on High until tender, 2 1/2 to 3 hours
5
Transfer chicken to a serving dish, reserving cooking liquid in the slow cooker
6
Cover chicken with aluminum foil to keep warm
7
Stir bok choy into the cooking liquid in the slow cooker; cover and let stand until wilted, about 5 minutes
8
Transfer bok choy to the serving dish with the chicken
9
Spoon some of the cooking liquid on top
10
Discard remaining cooking liquid
11
Sprinkle sesame seeds over chicken and bok choy