Easy Keto Crockpot Teriyaki Chicken Recipe

One of the most beloved flavors in the world of food is teriyaki—a savory, sweet, and slightly tangy sauce that can elevate any dish. However, traditional teriyaki sauce often contains sugar and carbohydrates, making it unsuitable for those following a keto diet. But don’t worry! With this Easy Keto Crockpot Teriyaki Chicken recipe, you can enjoy all the deliciousness of teriyaki without compromising your carb count.

Instructions

Step 1: Prepare the Chicken

1. Choose Your Chicken: For this recipe, boneless, skinless chicken thighs work best because they remain juicy and tender when cooked slowly. However, chicken breasts can also be used. Thighs are more forgiving and tend to have a richer flavor. Choose high-quality, hormone-free chicken whenever possible for the best flavor.

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2. Season the Chicken: Season your chicken pieces with a generous amount of salt and pepper to enhance the natural flavors. You don’t need to over-season since the teriyaki sauce will be quite flavorful, but a little seasoning can go a long way.

3. Optional Browning: While not strictly necessary, you can brown the chicken before adding it to the crockpot. To do this, heat olive oil in a large skillet over medium heat and cook the chicken for 2-3 minutes per side until browned. This step adds extra depth of flavor but can be skipped if you’re short on time.

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4. Place the Chicken in the Crockpot: Transfer the seasoned chicken (whether browned or not) into the base of your crockpot.

Step 2: Make the Keto Teriyaki Sauce

1. Combine the Ingredients: In a bowl, whisk together the following ingredients to make the teriyaki sauce:

   • Tamari sauce or coconut aminos (a soy-free, gluten-free alternative)
   • Apple cider vinegar (adds a tangy kick to balance the sweetness)
   • Sesame oil (for a distinct nutty flavor)
   • Low-carb sweetener (Allulose or erythritol—these are both excellent choices for a keto-friendly teriyaki sauce, as they don’t affect blood sugar)
   • Grated fresh ginger (adds warmth and fragrance to the sauce)
   • Minced garlic (adds a savory, aromatic flavor)
   • Red pepper flakes (optional, for a little heat)

2. Adjust the Flavor: Once the sauce is mixed, taste it and adjust the balance of sweet, salty, and tangy according to your preference. If it’s too salty, add more sweetener or a splash more vinegar; if it’s too sweet, add a bit more tamari sauce or vinegar.

3. Optional Thickening: If you prefer a thicker sauce (which sticks better to the chicken), add konjac flour or xanthan gum. To do this, mix the thickener with water in a separate bowl to avoid clumping, then whisk it into the sauce.

Step 3: Slow Cook the Chicken

1. Pour the Sauce Over the Chicken: Once the teriyaki sauce is ready, pour it evenly over the chicken in the crockpot. Use a spoon to ensure the chicken pieces are fully covered by the sauce.

2. Cook on Low: Cover the crockpot and set it to cook on low for 6-7 hours. If you are short on time, you can cook it on high for 3-4 hours, but slow cooking on low allows the chicken to absorb more flavor and become incredibly tender.

3. Check the Chicken: About 30 minutes before the end of cooking, check the internal temperature of the chicken to ensure it’s fully cooked. It should reach 165°F (74°C). If you want a shredder-like texture, the chicken can be shredded at this point.

Step 4: Shred the Chicken (Optional)

1. Shred the Chicken: After the chicken has finished cooking, you can either leave the pieces whole or shred them with two forks for a more bite-sized texture that works wonderfully with rice alternatives or as a topping for a salad.

2. Return to the Sauce: If you’ve shredded the chicken, return it to the crockpot and stir it into the sauce. Allow it to simmer in the sauce for another 10-15 minutes to let the flavors meld.

Step 5: Serve

1. Serve Over a Keto-Friendly Base: This dish pairs wonderfully with cauliflower rice, shirataki noodles, or a simple side of steamed veggies. These are all keto-approved options that work well to soak up the rich teriyaki sauce.

2. Garnish: Once the chicken is ready, sprinkle the finished dish with sesame seeds, sliced green onions, and chopped peanuts or cashews for a crunch. Fresh cilantro also adds a burst of flavor.

Tips for Success

1. Using Chicken Thighs vs. Chicken Breasts: Chicken thighs will provide more moisture and flavor because they have a higher fat content. They’re also more forgiving in slow cooking, so if you’re unsure, chicken thighs are your best bet for this recipe. However, if you prefer chicken breasts, they work just as well but may require more careful monitoring to avoid dryness.

2. Making the Sauce Less Sweet: If you prefer a less sweet teriyaki sauce, feel free to adjust the amount of low-carb sweetener. Allulose tends to provide a more neutral sweetness, while erythritol can have a slight cooling effect, so you might want to experiment with both to find your ideal level of sweetness.

3. Add Extra Veggies: For a more complete meal, consider adding some low-carb vegetables like broccoli, zucchini, or bell peppers to the crockpot during the last hour of cooking. These vegetables will absorb some of the teriyaki flavor while adding texture and nutrients.

4. Making it Spicy: If you enjoy a spicy kick, increase the red pepper flakes in the sauce or add some sriracha sauce or chili paste to taste. You can also serve the dish with a side of chili sauce or a few slices of fresh chili for an extra boost.

5. Meal Prep Tip: This recipe is excellent for meal prep. You can cook a large batch of chicken, portion it out, and store it in individual containers for quick lunches or dinners throughout the week. The chicken also freezes well—just ensure it’s stored in an airtight container and consumed within 2-3 months.

Variations

1. Keto Teriyaki Chicken Skewers: Instead of cooking the chicken in the crockpot, you can use the teriyaki sauce as a marinade and grill or bake chicken skewers. Simply marinate the chicken in the sauce for 2-4 hours, then cook on the grill for about 6-8 minutes per side, brushing with more sauce as you go.

2. Keto Teriyaki Chicken Stir-Fry: If you prefer a quicker version, stir-fry the chicken in a skillet with a little sesame oil. Once cooked, toss it with the keto teriyaki sauce and serve with your favorite low-carb veggies for a fast weeknight meal.

3. Add a Creamy Twist: For a richer flavor, you can stir in some coconut cream or heavy cream at the end of cooking. This will make the sauce extra creamy and give the dish a more luxurious texture, almost like a teriyaki chicken curry.

4. Vegetarian Teriyaki Option: If you’re looking for a vegetarian option, substitute the chicken with tofu or tempeh. Both absorb the teriyaki sauce well and provide a satisfying protein option for your keto diet.

Conclusion

This Easy Keto Crockpot Teriyaki Chicken is the perfect way to enjoy the savory, sweet, and umami-packed flavors of teriyaki without the carbs. The slow cooking method ensures the chicken remains tender and flavorful, while the homemade keto-friendly teriyaki sauce adds all the flavor you crave.

Yield: 4

Easy Keto Crockpot Teriyaki Chicken Recipe

Print

One of the most beloved flavors in the world of food is teriyaki—a savory, sweet, and slightly tangy sauce that can elevate any dish. However, traditional teriyaki sauce often contains sugar and carbohydrates, making it unsuitable for those following a keto diet. But don’t worry! With this Easy Keto Crockpot Teriyaki Chicken recipe, you can enjoy all the deliciousness of teriyaki without compromising your carb count.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• For the chicken:
• 4 boneless, skinless chicken breasts (or thighs for more flavor)
• 1 tablespoon olive oil (optional, for searing)
• For the teriyaki sauce:
• 1/4 cup coconut aminos (or tamari for gluten-free)
• 2 tablespoons apple cider vinegar
• 2 tablespoons sesame oil
• 2 tablespoons erythritol or preferred low-carb sweetener (adjust to taste)
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• 1/2 teaspoon xanthan gum (optional, for thickening)
• 1 tablespoon water (if using xanthan gum)
• Optional garnish:
• Sesame seeds
• Chopped green onions
• Steamed broccoli or cauliflower rice for serving (optional, low-carb sides)

Instructions

1. Sear the chicken (optional but adds flavor):

• Heat olive oil in a large skillet over medium heat.
• Season the chicken breasts with salt and pepper and sear for 2-3 minutes per side, until lightly browned. This step adds extra flavor, but you can skip it if you're short on time.
• Transfer the seared chicken breasts to the crockpot.

2. Prepare the teriyaki sauce:

• In a small bowl, whisk together the coconut aminos, apple cider vinegar, sesame oil, erythritol, garlic, and ginger.
• If you're using xanthan gum to thicken the sauce, dissolve it in a tablespoon of water before adding to the sauce mixture.
• Pour the sauce mixture over the chicken in the crockpot.

3. Cook the chicken:

• Cover the crockpot and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is fully cooked and tender.
• Once done, shred the chicken using two forks, right in the crockpot, to soak up all the teriyaki sauce.

4. Serve:

• Serve the shredded chicken over cauliflower rice, zucchini noodles, or steamed vegetables for a complete keto-friendly meal.
• Garnish with sesame seeds and chopped green onions for added flavor and texture.

Notes

Thickening the Sauce: If you prefer a thicker sauce, you can increase the amount of xanthan gum or add a small amount of cornstarch (though it’s not keto-friendly). Just add it to the sauce mixture before pouring over the chicken.

Adjusting Sweetness: You can adjust the level of sweetness by increasing or decreasing the erythritol or sweetener of your choice.