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Paleo Slow Cooker Teriyaki Chicken

Paleo Princess

"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."
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2 h 50 m servings 280 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  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. Pour over chicken.
  3. Cook chicken on High until tender, 2 1/2 to 3 hours.
  4. Transfer chicken to a serving dish, reserving cooking liquid in the slow cooker. Cover chicken with aluminum foil to keep warm.
  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.


  • Cook's Notes:
  • If you are a paleo purest, you can omit the dry sherry and increase the rice vinegar to 2 tablespoons and add 1/4 cup chicken stock.
  • Substitute Chinese cabbage for the bok choy if desired.
  • Cook on Low for 5 to 6 hours if preferred.

Nutrition Facts

Per Serving: 280 calories; 14.1 g fat; 5.8 g carbohydrates; 29.7 g protein; 103 mg cholesterol; 402 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Made as written and this turned out pretty good. My sauce was not a rich brown as the recipe submitter mentioned but it was still good. I really liked the treatment of the bok choy. Overcooked g...