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Home / Blog / Instant Pot Chicken Teriyaki (Plus Slow Cooker Directions!)

Instant Pot Chicken Teriyaki (Plus Slow Cooker Directions!)

Mar 10, 2019 · 86 Comments

UPDATE: This Slow Cooker Teriyaki Chicken recipe is one of my most popular recipes, and it’s now updated with Instant Pot directions as well! Both options are equally easy delicious, the slow cooker will cook all day and the Instant Pot takes 15 minutes of cook time – you’ll find the instructions below in the recipe!

My Instant Pot Teriyaki Chicken has been a reader favorite for years now, and today I’m giving it an upgrade with my best tips to make it even more amazing!

I really love cooking, but you know what I don’t love? Spending hours in the kitchen slaving over a meal, just to get homemade food on the table. It’s just not my jam. I mean, who isn’t crazy busy these days?

Teriyaki chicken has always been one of my favorites since I was a kid, and I really wanted to try making a gluten-free & soy-free version in my Instant Pot. It turned out even better than what I remember eating as a kid, with the added bonus of knowing that it’s created using wholesome ingredients.

This Instant Pot Teriyaki Chicken is made with just 5 simple ingredients, and if you haven’t whipped it up yet, I just know that it’ll be a favorite in your house. From adults to toddlers, the amazing reviews have kept coming in over the years, and I’m lovin’ it!

This recipe can be made in just 8 minutes in your Instant Pot, or if you prefer, I’ve included slow cooker directions as well. Regardless of how you choose to make this, it’ll be SO easy. One of my missions in life is to show you that eating real food doesn’t have to take a ton of time!

The true key when it comes to this recipe is to reduce the sauce in a pan once the chicken is done cooking. I do this as I’m finishing up the sides to go with the meal, but it’ll take less than 10 minutes, and then you’re done! You’ll know the sauce is ready when it begins to thicken and you’ll see bubbles all over.

This teriyaki chicken would be awesome served over my Toasted Coconut Cauliflower Rice or regular white rice! 

Enjoy this recipe for my

Instant Pot Teriyaki Chicken!

Instant Pot Chicken Teriyaki (Plus Slow Cooker Directions!)

5 from 6 votes
Print Recipe
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Servings 4

Equipment

  • Instant Pot
  • Slow Cooker

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (I don't recommend chicken breasts, as they tend to dry out)
  • 1/2 cup coconut aminos
  • 3 tablespoons honey (or use 3 large, pitted Medjool dates to make this recipe Whole30 compliant - see instructions below
  • 4 cloves fresh garlic, minced
  • 1 1/2 teaspoons fresh ginger, minced
  • 1 teaspoon sea salt  *see notes below
  • 1 tablespoon toasted sesame seeds (optional)

Instructions
 

Instant Pot Directions:

  • Place the coconut aminos, honey, garlic, ginger and salt in your Instant Pot, and stir to combine. Cut the chicken thighs into bit sized pieces and stir once more, coating the chicken with the sauce. Select ‘Manual’ mode and press the ‘-‘ until the screen says 8 minutes.
  • *If you’re using dates instead of the honey, place the coconut aminos, dates, garlic, ginger and sea salt into your blender and blend until smooth. 
  • Once the Instant Pot is finished cooking, manually release the pressure. Remove the chicken and set aside, leaving the sauce in the pot. Select ‘Sauté’ mode and let the sauce boil, whisking occasionally, until it has reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
  • Add the chicken to the pan with the sauce and stir well to combine. ENJOY! 

Slow Cooker Directions:

  • Place the coconut aminos, honey, garlic, ginger and salt in your slow cooker, and stir to combine. Cut the chicken thighs into bit sized pieces and stir once more, coating the chicken with the sauce. Cook on low for 4-5 hours.
  • *If you’re using dates instead of the honey, soak the dates in hot water for 15 minutes. Drain the water and place all of the ingredients, except for the chicken, in your blender. Blend until smooth. 
  • Remove the chicken from the slow cooker and set aside. Pour the sauce from the slow cooker into a pan, and whisk occasionally over medium heat on your stove, until the sauce is reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken. 
  • Add the chicken to the pan with the sauce and stir well to combine. ENJOY! 

Notes

A note about the sea salt: some coconut aminos brands, such as Big Tree Farms, tend be saltier than others. In this case, I recommend adding only 1/2 teaspoon sea salt to this recipe (vs using 1 teaspoon). You can always add more, to taste, once it is finished.
 
 
Tried this recipe?Let us know how it was!

Pin this for later!

I just finish prepping the rest of my dinner while it's reducing! This Instant Pot Chicken Teriyaki would be extra awesome served over my Toasted Coconut Rice... #livinglovingpaleo #instantpot #teriyakichicken

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

Blog, Dairy Free, Egg Free, Gluten Free, Instant Pot, Lunch/Dinner, Nut Free, Paleo, Whole30 cauliflower rice, Paleo, slow cooker, teriyaki chicken

Reader Interactions

Comments

  1. Katie says

    May 7, 2015 at 1:04 am

    This look absolutely delicious! Thank you for the recipe. i’ll have to try this myself sometime soon!

    The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It’s the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.

    I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I’ve written about one of my favourite cookbooks: http://cookbook-reviews.net/review-the-paleo-recipe-book/

    Reply
  2. lady sarah in london says

    May 7, 2015 at 8:42 am

    This looks super. I will give it a try- thank you for the wonderful advice. The coconut aminos, is it something I can find in a Heath food store? X

    Reply
    • livinglovingpaleo says

      May 7, 2015 at 12:36 pm

      Thank you! Coconut Aminos is available at health food stores, as well as online. If you look for it in store, check near the soy sauce 🙂

      Reply
  3. Bethany says

    May 7, 2015 at 9:43 am

    This looks so yummy! And your photography….WOW. Love that this recipe is simple too. Definitely going to try it!

    Reply
    • livinglovingpaleo says

      May 7, 2015 at 12:35 pm

      Thanks, Bethany! xoxo!

      Reply
  4. Stacey says

    May 15, 2015 at 4:43 pm

    This looks delicious and it’s so simple! Will definitely be trying this one soon! <3

    Reply
    • livinglovingpaleo says

      May 19, 2015 at 4:44 pm

      Thanks, Stacey!

      Reply
  5. Xav says

    January 16, 2016 at 4:41 am

    Thanks, I’m giving it a try. Regarding the slow cooker mode, is it the mode when the rice is usually already cooked and it keep it warm?

    Reply
    • livinglovingpaleo says

      January 18, 2016 at 10:11 am

      Hi Xav, your slow cooker should have at least two modes – high or low. You want to set it to low for 6-7 hours 🙂

      Reply
      • rosalie burke says

        September 26, 2019 at 4:21 am

        you mentioned 4-5 hours for slow cooker in the recipe, is it that to 6-7?

        Reply
        • livinglovingpaleo says

          September 28, 2019 at 12:15 pm

          I’m not sure what you are asking? It’s 4-5 hours on low. 🙂

          Reply
  6. Kara Ann says

    February 7, 2016 at 4:39 pm

    delicious recipe! I have made it twice now and have loved it. However both times I have not been able to get the sauce to thicken, I even strained out the small bits of chicken thinking maybe some of the fat was preventing it from thickening.. any suggestions? thanks!

    Reply
    • livinglovingpaleo says

      February 8, 2016 at 8:07 pm

      Hi Kara! Hmmm, a few suggestions I thought of – typically I use air chilled chicken so there isn’t any water added, but if you’re using regular chicken thighs which sometimes do have extra water added, it could just be that it takes more time. It will start to bubble all over just before it’s thick enough to stop the cooking. I also use a wide pan, not a pot, as that seems to help to cut down on the time it takes to thicken. Sometimes if I make a double batch it does take quite awhile to thicken because it has so much liquid – about 30 minutes. I just leave the pan simmering away while I make the side dishes to serve it with 🙂 I hope that helps, sorry you’re having trouble with it!

      Reply
    • Alma says

      August 10, 2019 at 9:48 pm

      For sauce to thicken, add a bit of coconut flour. Start with about a tspn, I grab a “pinch” straight from the bag & adjust depending of the preferred consistency.

      Reply
  7. Kara Ann says

    February 9, 2016 at 6:29 am

    Thanks so much! I will try again! It tastes great regardless 🙂

    Reply
    • livinglovingpaleo says

      February 10, 2016 at 11:05 am

      Glad it still tastes great! Hopefully those tips will help it to thicken next time! 🙂

      Reply
  8. Joey says

    November 15, 2016 at 9:28 pm

    This was so good! I made it for my family tonight along with the toasted coconut cauli rice (doubled both recipes for leftovers) and it was absolutely delicious. I cheated a bit and used the Teriyaki Coconut Aminos, but still added some fresh ginger and garlic. Also, your toasted coconut cauli rice is the best cauli rice recipe I have ever tried. I can’t wait to eat it again tomorrow! Thanks for a new favorite recipe.

    Reply
    • livinglovingpaleo says

      November 16, 2016 at 8:10 am

      So happy that you enjoyed it, Joey! I LOVE the teriyaki coconut aminos!

      Reply
  9. Amy says

    January 10, 2017 at 11:32 am

    Made this last night!! It was delicious!! I too had trouble with the sauce not wanting to thicken, so I added about 1/2 tsp of arrowroot powder and all was good!!

    Reply
    • livinglovingpaleo says

      January 10, 2017 at 5:39 pm

      So glad you liked it, Amy! It can definitely take some time for the sauce to reduce down completely, especially depending on how much water the chicken releases while cooking – but arrowroot works great too! Plus, it saves time, so a win win 😉

      Reply
  10. Amy says

    January 31, 2017 at 9:45 am

    Wanting to try this in my instant pot. Suggestions on the best way to go about that?

    Reply
    • livinglovingpaleo says

      January 31, 2017 at 5:41 pm

      Hi Amy! I’ll add Instant Pot instructions to this recipe asap, it’s super easy! Just put all of the ingredients into your Instant Pot on ‘manual’ mode for 15 minutes – then remove the chicken and pour the sauce into a saucepan to thicken, as described in the slow cooker instructions. I’m thinking it may actually work to thicken the sauce right in the Instant Pot on ‘sauté’ mode, although I haven’t tried that myself just yet, but I will next time I make it 😉 Hope that helps!

      Reply
  11. Tracy Pierce says

    February 1, 2017 at 5:53 pm

    Can you make this using chicken breasts instead of thighs?

    Reply
    • livinglovingpaleo says

      February 1, 2017 at 10:15 pm

      Absolutely! Chicken breasts can come out a little dry, but it’s still delicious 🙂

      Reply
  12. hillary says

    February 25, 2017 at 10:44 am

    how long is the chicken good in the fridge?

    Reply
    • livinglovingpaleo says

      February 25, 2017 at 10:46 pm

      It’ll stay good about 5-6 days in the fridge 🙂

      Reply
  13. Lee Ann says

    April 10, 2017 at 1:52 pm

    Hi! I really want to make this TONIGHT! Can I cook it in the oven or saucepan instead of low and slow?

    Reply
    • livinglovingpaleo says

      April 10, 2017 at 5:18 pm

      Hi Lee Ann! If you have an Instant Pot, that would be the easiest and fastest way to prepare it (the directions for this method are included in the recipe), but if not you could use the stovetop. I would cut the chicken into bite sized pieces and cook it on the stove, then remove the chicken and reduce the sauce in the pan, as instructed on the original recipe. It will definitely be different, but still delicious! Hope that helps!

      Reply
  14. Christina says

    April 11, 2017 at 3:52 pm

    This recipe is AMAZING! I doubled (5 kids who eat alot) but kept the honey the same and it was perfect. I also thawed by accident a package of organic thighs and a package of breasts so it was a mix. Served with cauliflower rice and oven roasted broccoli. My 4yr old had a 2nd helping and my picky 13yr old boy did too but he still won’t admit that he liked it (teenagers!)
    This will be on the weekly rotation!

    Reply
    • livinglovingpaleo says

      April 12, 2017 at 11:28 am

      Love this so much, thank you Christina! Takes me right back to my teenage years too, I was the same, haha 😉

      Reply
  15. Sarah says

    April 26, 2017 at 12:45 pm

    Hello, Wondering how many servings this recipe makes? Thanks!

    Reply
    • livinglovingpaleo says

      April 27, 2017 at 8:42 am

      Hi Sarah! This makes approximately 5-6 servings, depending on how hungry everyone is 🙂

      Reply
  16. Alexandra says

    May 16, 2017 at 4:27 pm

    So if I double the recipe should I add more time in my instant pot? Or keep the time the same?! It smells amazing I can’t wait for it to finish cooking!!!

    Reply
    • livinglovingpaleo says

      May 17, 2017 at 5:21 pm

      Hi! You may want to add 5 minutes if you’re doubling the recipe, although I haven’t tried it myself, so I’m not totally sure if you’d need to add any additional time. 🙂

      Reply
  17. Kitty says

    September 6, 2017 at 7:37 am

    Hi why should it cook only 15 min in instant pot and 6-7 hours in slow cooker? Will it come out the same?

    Reply
    • livinglovingpaleo says

      September 7, 2017 at 8:33 am

      Hi Kitty! It comes out exactly the same, Instant Pot’s simply cook in a fraction of the time that a slow cooker does 🙂

      Reply
  18. Tamara says

    September 12, 2017 at 6:01 pm

    How would you suggest trouble shooting the dish if it came out very dry? There wasn’t even that much sauce to reduce. I used the slow cooker options with chicken thighs. Thanks!

    Reply
    • livinglovingpaleo says

      September 15, 2017 at 1:54 pm

      Hi Tamara! I’ve actually had this happen to one other reader awhile back, who discovered that there was a gap in the seal of the lid on her slow cooker, which caused the sauce to evaporate and the chicken to dry out. Maybe that could possibly be the case? Some slow cookers do cook extra fast as well, so you could try cooking the chicken for 1-2 hours less on low. Hope that helps!

      Reply
  19. Teri | a foodie stays fit says

    October 24, 2017 at 6:21 pm

    I made this tonight and LOVED it. My husband loved it too! Thanks for the simple recipe. Definitely a keeper.

    Reply
    • livinglovingpaleo says

      October 25, 2017 at 11:08 am

      Love that, Teri! Thanks so much for sharing!

      Reply
  20. Judy B says

    December 23, 2017 at 7:11 pm

    I just made this tonight and I love it! I have a new Instant Pot and this was my first real meal in it. I couldn’t believe how tender and moist the chicken turned out and the flavors are so good! I will be making this may times!

    Reply
    • livinglovingpaleo says

      December 24, 2017 at 7:09 pm

      So happy to hear that, Judy!

      Reply
  21. Brian Dingman says

    January 2, 2018 at 8:40 am

    want to try this recipe this week. My Instant Pot has low pressure and high pressure settings. Do you know which will work best? thank you!

    Reply
    • livinglovingpaleo says

      January 2, 2018 at 11:38 am

      Hi Brian! It would be high pressure for 15 minutes! 🙂

      Reply
  22. Lisa says

    January 7, 2018 at 3:51 pm

    A.MAZ.ING!! I made this for dinner tonight and it has by far been my best Whole 30 dinner this week!! This will be in the weekly rotation but I am doubling the sauce next time, that was the best part!!

    Reply
    • livinglovingpaleo says

      January 8, 2018 at 3:41 pm

      So glad you loved it, Lisa!

      Reply
  23. Shawn says

    January 20, 2018 at 7:48 am

    I’m wondering if this could be frozen ahead of time as a freezer meal. Thoughts?

    Reply
    • livinglovingpaleo says

      January 21, 2018 at 6:26 pm

      Absolutely, Shawn! To do this, simply place all of the uncooked slow cooker ingredients into a sealed ziploc bag. Seal and freeze. Once you’re ready to prepare it, let the bag defrost in your refrigerator 24 hours before you plan to cook the meal. Pour the defrosted ingredients into the slow cooker and cook according to the recipe directions. Enjoy!

      Reply
  24. Lisa says

    March 1, 2018 at 3:58 pm

    Do you have then nutrition facts/serving sizes for this by any chance? Recipe looks awesome !

    Reply
    • livinglovingpaleo says

      March 2, 2018 at 11:13 am

      Hi Lisa! I don’t as they’re never accurate, but you can easily enter the ingredients into an online calculator if you’d like an estimate.

      Reply
  25. Kirsten says

    March 5, 2018 at 9:47 pm

    Made this tonight in my instapot…it was so delicious! The sauce thickened nicely after simmering on sauté mode for 15 mins. Even my picky 9 year olds loved it! I think I’ll need to double the recipe next time because my husband wished he could have had seconds and I was sad there weren’t any leftovers for my lunch tomorrow.

    Reply
    • livinglovingpaleo says

      March 7, 2018 at 11:50 am

      Yay! Love that, Kirsten!

      Reply
  26. Kenzie says

    April 17, 2018 at 6:54 pm

    I doubled the recipe, including the salt… DONT DOUBLE THE SALT. Lesson learned, I’m sure it would of been delicious and will make again…. without salt.
    Thanks for another great recipe!!

    Reply
  27. Megan A Tucker says

    May 13, 2018 at 1:44 pm

    I’ve made this recipe 4 times in the last few months. It’s great!!! Quick question – I’m pre-making and freezing this weekend for a beach house trip next weekend. Won’t be taking my pressure cooker for warming… suggestions for re-heating that will recreate the recipe as close as possible??

    Reply
    • livinglovingpaleo says

      May 14, 2018 at 10:23 am

      So glad you love it, Megan! Personally, I’d let it defrost in the fridge overnight, and then I’d reheat it in a covered pan over medium-low heat, or in a covered casserole dish in the oven. Once it’s warmed through (stir it a few times as it cooks), I’d remove the cover and let it cook for a few more minutes. That’s typically how I reheat my leftovers too!

      Reply
  28. Brandi says

    May 14, 2018 at 7:52 am

    Sounds delicious! I am fairly new at the Instant Pot, and I thought you needed at least a cup of liquid. Have you had any issues with it coming to pressure?

    Reply
    • livinglovingpaleo says

      May 14, 2018 at 10:20 am

      Hey Brandi! Not at all – the chicken releases quite a bit of liquid as it comes to pressure (which is why I highly recommend using chicken thighs, not breasts), so it’s not an issue!

      Reply
  29. Kimberly Finses says

    January 7, 2019 at 8:47 am

    I’ve made this in both the crock pot and the Instant Pot and we all love it! I’d like to double it in the Instant Pot. Should I add additional cook time??

    Reply
    • livinglovingpaleo says

      January 8, 2019 at 3:55 pm

      Hi Kimberly! I double it all the time, and the regular amount of cook time works perfectly for me! Also, if you cut the chicken into bite-sized pieces before you cook it – you only need half the time, and then all of the work is done. 🙂

      Reply
  30. Andrea says

    January 27, 2019 at 2:53 pm

    Would you adjust the time if you’re only using 1 pound of meat?

    Reply
    • livinglovingpaleo says

      January 28, 2019 at 10:47 am

      Hi Andrea! If you’re making it in the slow cooker I’d do 4-5 hours, and in the Instant Pot 10 minutes should be plenty. 🙂

      Reply
  31. Grace says

    February 23, 2019 at 7:09 pm

    Just bought all the ingredients, can’t wait to try this thank you! I’m planning to use my Instant Pot. I was wondering if I wanted to add some veg to it what would you suggest that would cook well at the same time in the Instant Pot? Peas, mushrooms, kale, anything else? Im going to serve it with basmati rice (soaked first over night). Thanks so much 🙂

    Reply
    • livinglovingpaleo says

      February 26, 2019 at 1:24 pm

      Hey Grace! Veggies hardly take any time at all in the Instant Pot, and are easy to overcook, so here’s what I’d do: Once the chicken has finished cooking, add the veggies to your Instant Pot and then set it to manual for “0” (zero) minutes. Although it seems funny to add zero minutes, it just means that your Instant Pot will come to pressure, and then instantly turn off. Manually release the pressure as soon as it’s finished cooking, remove the veggies (keeping the sauce in the pot), and then follow the remaining directions. Hope that helps & enjoy!

      Reply
  32. sdecourcey says

    March 16, 2019 at 7:34 pm

    This sounds and looks absolutely mouthwatering! Adding it to my to-cook list! I love a good slow cooker recipe…and hearing that you can throw it together ahead of time and freeze it is music to my ears 🙂

    Reply
  33. Hannah B says

    July 31, 2019 at 11:03 am

    This recipe is so good!!! Absolutely loved the sauce. Thank you!

    Reply
  34. Alma says

    August 11, 2019 at 5:22 am

    I recommend adding the honey directly to Crockpot. I was mixing everything in measuring cup prior to transferring to Crockpot. Was difficult to get all the honey transferred into Crockpot as the sticky consistency made it a very slow process. This is my 2nd time making this dish, yet I forgot. Hope 3rd time is better haha There will be a 3rd as it’s very delicious and Mr children love it. Beats og teriyaki sauce, w all that sodium and sugar SMH This is a winning recipe for my household.

    Reply
  35. Tomi says

    August 19, 2019 at 1:30 pm

    I didn’t have coconut aminos. I used half teriyaki and half water instead. After chicken cooked I took 1/2 c of liquid out and stirred in 1T cornstarch and added to pot on sauté. Once the sauce began to thicken I turned to warm and added chicken back and closed lid and let it sit while I fixed sides. Served with broccoli and diced cauliflower. I also used chicken breasts and it was fine. It was good!

    Reply
  36. kaka says

    November 8, 2019 at 3:51 pm

    Looking forward to trying this. But your recipe (step 1) says to set it for 8 minutes – how can that be? Poultry setting is 15! And your response to Brian D (Jan. 2, 2018) says high pressure for 15 minutes. Is there a typo in the recipe?

    Reply
    • livinglovingpaleo says

      November 13, 2019 at 10:08 am

      No typo! The recipe has been updated since the original comments. I now cut the chicken up before cooking, which takes only 8 minutes to cook. If you prefer to leave the chicken whole, it will take 15 minutes (this was in the original recipe). Hope that helps!

      Reply
  37. Suzy says

    January 12, 2020 at 1:39 pm

    Looks yummy. Have to try it!
    The link to pin it and other recipe pins don’t show so I can’t pin it. ☹

    Reply
  38. Rian says

    February 10, 2020 at 2:46 pm

    I feel like the total cliche mom right now but my four year old twins (who typically eat fruit and yogurt for dinner despite my best efforts to expose them to a variety of food) gobbled this up! My daughter exclaimed “this is the yummiest chicken ever!” My husband and I enjoyed it a lot too! Thanks for a delicious, easy recipe!

    Reply
  39. Christie says

    June 5, 2021 at 5:01 pm

    5 stars
    This is SO GOOD! We fell in love with this recipe the first time we made it a couple of years ago……it is STILL on regular rotation of 1-2 times a month. Let the magic happen at the end with Kristen’s sauce……it is beyond worth the wait!! Make some burnt broccoli & cauli-rice to go with & AMAZING! Make this ASAP! Thank you Kristen for this incredible meal!

    Reply
    • Team KB says

      June 7, 2021 at 4:28 am

      Thank you Christie! 🙂 So glad you love it! It’s one of my favorites too!

      Reply
  40. Elaine says

    July 5, 2021 at 6:36 am

    5 stars
    Everytime I make this, my husband and I wonder why we don’t make it MORE often. So good and so easy. A favorite for sure!

    Reply
    • Team KB says

      July 5, 2021 at 11:56 am

      Yay! Thanks so much Elaine! 💕

      Reply
  41. Tracy says

    July 10, 2021 at 8:42 am

    5 stars
    I’ve made this in the slow cooker many times with great results. The other night I was in a pinch so tried it in the instant pot. OH MY GOSH, GAME CHANGER!!! So delicious. Took a half hour from start to finish and it got rave reviews from the whole family. I’m making it again for a team meeting over dinner this week! Definitely a keeper.

    Reply
    • Team KB says

      July 12, 2021 at 7:39 am

      Yay! That’s awesome Tracy 🙂 Thank you so much!

      Reply
  42. Kaitlynn Thompson says

    September 10, 2021 at 1:13 pm

    5 stars
    This recipe is so dang good! I’ve made it using honey once and dates other times; both are delicious! I could eat this literally every single day, it’s that good! I also love how easy and minimal this recipe is.

    Reply
    • Team KB says

      September 10, 2021 at 3:17 pm

      Thank you Kaitylynn! I am so happy you love it! 🤗

      Reply
  43. Kelly Propst says

    April 11, 2022 at 2:25 pm

    5 stars
    I always come back to this and it’s SO good! I omit the garlic (follow low FODMAP), but still so delicious! Thank you, Kristen!

    Reply
    • Team KB says

      April 12, 2022 at 7:22 am

      Thanks Kelly! So glad this recipe is a favorite! ☺️

      Reply
  44. L says

    January 28, 2023 at 9:33 pm

    5 stars
    OMG. This was my first instant pot experience, and it was nothing less than perfection! It’s literally the perfect proportions to make a very balanced taste and so juicy! Fully cooked chicken that actually tastes great in 8 minutes? Why did I wait so long?!

    Reply
    • Team KB says

      January 30, 2023 at 7:04 am

      Yay! That’s awesome! Thanks for sharing! 🤗

      Reply

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After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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