Crockpot Teriyaki Chicken

I’d be lying if I said I never crave unhealthy foods. Sometimes when a craving hits, it just won’t go away until you satisfy it. This past week, my craving was for Chinese food. Chinese food always tastes delicious in the moment, but then it leaves me feeling overly full and bloated. So I decided to create my own recipe that is a fraction of the calories, but with all of the taste!

Using only 3 ingredients, this recipe was incredibly simple! Feel free to make it even healthier by making your own teriyaki sauce from scratch. I will most likely do that next time, but when your tight for time like I was, this is still a healthier alternative to restaurant style Chinese food.

Crockpot Teriyaki Chicken

  • Servings: 10
  • Difficulty: easy
  • Print
– 2.5 lbs boneless, skinless chicken breast
 1 cup of teriyaki sauce (I used House of Tsang Korean Teriyaki sauce)
– .5 cup organic honey

Place chicken breast in the bottom of your crockpot and pour the teriyaki sauce and honey on top, making sure that the chicken is covered. Cook on high for 4 hours. Turn off the crockpot and shred the chicken using a fork. Put the lid back on the crockpot and let the chicken absorb the sauce for about 15 minutes. Serve immediately over rice with veggies, or store in Tupperware in the fridge for up to a week.

Nutritional Information (per serving): 263 calories, 6.4g fat, 22g carbs, 36.5g protein

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