It’s no secret I love to cook. I’m the type of person who relaxes after a long day by spending time in the kitchen, I just find it ultimately soothing. However having said all that, there’s days where cooking dinner is just one more thing to cross off the list that’s adding stress to an over packed day.
And it’s those days that I turn to slow cooker recipes because I love the way they take care of themselves, and are so hands off. The whole house fills up with the smell of what you have cooking, while you go about catching up with everyday life.
Since this is a chicken recipe, it’s not one of those 8-10 hours in the slow cooker type of recipes. This one is best made if you’re at home because it cooks in just 3 hours, which gives you lots of time to get things done, or even meal prep for the next week!
I developed this recipe to use 3 pounds of chicken so you end up with an extra meal to freeze for another time. It’s one of those ‘best of both worlds’/’two for one’ type of situations, and who doesn’t need a little of that in their busy life!?!
I also took a few liberties with the traditional teriyaki flavors to change it up. The addition of the honey lime flavors are most welcome, and replace some less than healthy ingredients found in teriyaki, (think no refined sugar in this dish).
First up you make the sauce by combing the ingredients in a small saucepan and bringing it to a simmer.
Then you pour the sauce over the chicken, and set the timer to cook.
And finally when it’s done, shred the chicken and add it back into the slow cooker.
This dish is quite saucy, so it’s best served over rice or cauliflower rice to sop up all those wonderfully flavorful juices.
And as I mentioned above, this makes 8-10 servings of chicken which is perfect to freeze for another occasion. I place my leftovers into airtight containers suitable for the freezer in portions for the two of us. Then, this is key, LABEL AND DATE THE CONTAINERS! For years, I just tossed things into the freezer telling myself I’d remember, only to find it years later, and wonder what on earth it was.
It’s obviously common sense, but taking a few minutes to label and date the containers you’re using helps you know exactly what you have in your freezer. Having the dates there also helps you know when you should be using things up by. And since I’ve started labeling my containers, we’re actually eating our freezer meals, instead of the freezer constantly piling up!Print
Honey Lime Teriyaki Sauce:
- 1 Teaspoon tapioca starch, dissolved in 2 teaspoons of water
- 2 Tablespoons honey, or maple syrup
- 2 Tablespoon freshly squeezed lime juice
- 1 1/2 Tablespoons minced fresh ginger
- 2 cloves garlic, peeled and minced
- 1/2 cup coconut aminos, or gluten free soy sauce, see notes
- 1 Teaspoon toasted sesame oil
Chicken and toppings:
- 2 packages boneless, skinless chicken thighs, about 3 pounds
- Sesame seeds for garnish
- 1/2 cup sliced green onions to serve with half of the finished chicken
- Freshly steamed rice or cauliflower rice
- Place all the ingredients for the honey lime teriyaki sauce into a small saucepan. Bring the mixture to a boil stirring constantly. When it thickens slightly remove it from the heat and set it aside.
- Place the chicken thighs into a 6-quart slow cooker, and pour the sauce over the top. Place the lid on, and cook on high for 2-4 hours.
- Each slow cooker cooks differently, my chicken was done and ready to shred after 3 hours. But be sure to start checking early, until you know how it will cook in your slow cooker.
- When the chicken is done, carefully remove it from the slow cooker, and place it on a cutting board. When it’s cooled enough to handle, shred the chicken and place it back in the slow cooker. You could simply shred it in the slow cooker, but because there’s a lot of juices, do be careful not to splash and burn yourself.
- After you’ve stirred the chicken back into the juices, serve as much of it as you’ll need with a sprinkling of sesame seeds and green onions alongside steamed rice or cauliflower rice.
- Cool any remaining chicken in the refrigerator, and freeze in airtight containers for up to 3 months.
Soy sauce will give you a more authentic teriyaki flavor, but coconut aminos is still awesome and perfect for those who can’t have soy, or follow a strictly paleo diet.