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Keto Shredded Chicken Teriyaki (Crockpot + IP)

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June 3, 2021 | Author: Ashley McCrary

Easy and delicious Keto Shredded Chicken Teriyaki that’s perfect for meal prep or a quick weeknight family dinner. Serve it with cauliflower rice and steamed veggies or in a butter lettuce cup. Keto, Paleo and Healthy!

Keto Shredded Chicken Teriyaki

Crockpot meals are my jam and my new Keto Shredded Chicken Teriyaki is fail-proof and can be used in many different ways. My favorite part of this recipe is the teriyaki sauce. Don’t use store-bought sauce when you can make something that tastes way better! If you are bored with a plain chicken breast then give this recipe a try that really takes chicken up a notch with flavor.

Keto Shredded Chicken Teriyaki with green onions in a platter with a serving spoon

Tips and Tricks

  • Make a big batch of this shredded chicken on Sunday and use it in many different ways throughout the week.
  • When it comes time to shred the chicken, use a handheld mixer to save time. Simply place the cooked chicken in a large bowl and turn your mixer on medium sped and shred away. This is a genius hack that makes shredding chicken so easy!
shredded chicken with sauce in a platter

What To Serve With Keto Shredded Chicken Teriyaki

There are so many different ways you can serve this recipe. Below are my favorite ways to eat this recipe.

  • Stuff in a butter lettuce cup or a coconut tortilla
  • Serve over cauliflower rice with steamed veggies
  • Mix it with steamed broccoli
  • If you are not keto, stuff it in a baked or sweet potato
Keto Shredded Chicken Teriyaki Pinterest Pin

Storage

  • Refrigerator: Place chicken in a storage bag or into an airtight storage container. Place in refrigerator. This Shredded Chicken Teriyaki will stay fresh in the refrigerator for up to 4 days.
  • Freezer: Place in an air-tight container and store in the freezer for up to 3 months. To thaw, sit in the fridge overnight and then heat up on the stovetop or oven.
Shredded chicken in crockpot with teriyaki sauce poured over the top

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Want More Healthy Chicken Recipes?

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Keto Shredded Chicken Teriyaki

Easy and delicious Keto Shredded Chicken Teriyaki that’s perfect for meal prep or a quick weeknight family dinner. Serve it with cauliflower rice and steamed veggies or in a butter lettuce cup. Keto, Paleo, and Healthy!

  • Total Time: 5 minutes
  • Yield: 5 servings 1x

Ingredients

Scale
  • 45 large chicken breasts (16 oz.)
  • 3/4 cups coconut aminos
  • 2 tablespoons rice vinegar
  • 2 cloves garlic (pressed)
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons sesame seed oil
  • 1/2 teaspoon ground ginger
  • 2 tablespoons brown swerve
  • 1/4 cup water

Instructions

Crockpot Instructions

  1. Place the chicken breast into the crockpot. In a bowl, whisk together the coconut aminos, sesame oil, water, ground ginger, garlic, swerve, rice vinegar, and garlic, and pour over the chicken. Don’t add the xanthan gum at this point.
  2. Cook on low for 6-7 hours. Once cooked, remove the chicken breast and place them on a plate. Transfer the liquid to a small pot and place over medium-high heat. Add the xanthan gum and heat for 3-4 minutes or until it thickens. While this is heating, shred the chicken and add it back to the crockpot. Pour over the teriyaki sauce.
  3. Serve it in a butter lettuce cup or with cauliflower rice and steamed veggies. Enjoy!

Instant Pot Instructions

  1. In a bowl, whisk together the coconut aminos, sesame oil, water, ground ginger, garlic, swerve, rice vinegar, and garlic,
  2. Place the chicken breasts in the instant pot in a single layer and pour the sauce over the chicken.
    Close the lid, seal the pot, and set the vent to “sealed”. Cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then open the vent to release the remaining pressure. Open the lid carefully and transfer the chicken to a plate. Shred the chicken.
  3. Turn the Instant Pot to sauté. Once the sauce in the Instant Pot begins to simmer, slowly stir in the xanthan gum. Continue whisking for 1-2 minutes to make sure the sauce is smooth and thick.
  4. Transfer the shredded chicken to the instant pot and stir to coat the chicken with the sauce. Turn the Instant Pot off. Serve garnished with green onions and toasted sesame seeds over cauliflower rice (if desired).

Notes

  • Store in an air-tight container for up to 4 days in the fridge and 3 months in the freezer. 
  • If you are not diet-specific, you can sub regular brown sugar for brown swerve. For keto, you can also sub golden monk fruit for brown swerve if needed. 
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: (6-7 hours crockpot ) (20 minutes IP)
  • Category: Main Dish
  • Method: Instant Pot/ Crockpot
  • Cuisine: Asian
  • Diet: Gluten Free

Keywords: Shredded Teriyaki Chicken, Crockpot, Instant Pot, Keto

Pin This Keto Shredded Chicken Teriyaki To Pinterest

Keto Shredded Chicken Teriyaki Pinterest Pin

10 thoughts on "Keto Shredded Chicken Teriyaki (Crockpot + IP)"

  1. Ann says:

    The amount of chicken is 16 ounce total, or 16 ounce for each chicken breast?

    1. Ashley McCrary says:

      16 ounces total.

      1. Randy says:

        It seems like 4 to 5 chicken large breasts would weigh more than 16 ounces?

        1. Ashley McCrary says:

          4 chicken breasts at 4 oz each is 16 oz.

  2. Deanna says:

    Would coconut sugar work instead of swerve brown sugar?

    1. Ashley McCrary says:

      For sure~!

  3. Rebecca says:

    Okay, I’m impressed. When I first mixed up the sauce, I tasted it and was disappointed. It didn’t taste like teriyaki to me, it tasted mainly like sesame oil. Fast forward a few hours in the crockpot, I tasted the sauce again as I was preparing to shred the chicken and wow, it’s teriyaki!! Very yummy, glad I trusted the process.

    1. Ashley McCrary says:

      Happy to hear Rebecca. Thanks so much

  4. Monsie says:

    This is SO good! I have it on my rotation menu ❤️

    1. Ashley McCrary says:

      Thank you. Happy to hear


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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👇🏼My 2 favorite healthy swaps for oil when baking, applesauce and Greek yogurt. Both options will save you a ton of calories and fat and give you the same results as oil. 

These swaps are for baked goods such as cakes, cupcakes, sweet breads, and muffins. 

🍎APPLESAUCE SWAP: When substituting applesauce for oil in baked goods, the ratio is 1:1. 

Example: If the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce or 1/2 cup oil use 1/2 cup applesauce. It’s a equal swap. 

🍎For every 1/2 cup of oil replaced with applesauce, you will save over 900 calories and 110 grams of fat. It will also make your cakes and baked goods super moist. 

✨GREEK YOGURT SWAP: For everyone 1 cup of oil sub 3/4 cup Greek or plain yogurt. 

Example: If you are using 1/2 cup oil, use 1/4 cup Greek yogurt. For 1/2 cup of oil there is over 900 calories. For 1/4 cup of Greek yogurt there is only 38 calories. 

Greek yogurt adds more protein and cuts fat by 100%

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#ad Jump into fall with this delicious and easy Kielbasa and Cabbage Pierogy Skillet featuring @mrstspierogies. There is nothing like a cozy and comforting family meal to
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Pierogy and Sausage Cabbage Skillet
1 package Mrs. T’s Classic Cheddar Pierogies
1 package beef kielbasa or beef sausage of choice
1 medium head of cabbage, shredded
1 onion - sliced
salt and pepper
2 tablespoon olive oil or butter, divided
3 garlic cloves, minced
 
Step 1: Add 1 tablespoon butter to a skillet and add in the garlic and allow to cook for 20
seconds. Next, add in the sausage and sauté until it’s browned on both sides. Remove
and set aside. In the same skillet (do not wipe it out), add in the shredded cabbage and
onions. Cook for 8-10 minutes or until tender. 
 
Step 2: Brown the pierogies in a no-stick pan with the butter. Brown on both sides for
about 6- 8 minutes per side. 
 
Step 3: Place the pierogies and cooked kielbasa in with the cabbage.
 
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✨Japanese-Inspired Clear Onion Soup✨

1 tablespoon sesame oil
1 large onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
3/4 tsp ground ginger
8 cups chicken broth
2 cups beef broth (optional, but adds so much flavor) You can sub vegetable broth for both chicken and beef
salt/pepper
Optional: sriracha and coconut aminos
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2. Add the carrots, celery, onions, and ginger. Saute together until tender. 
3. Season to taste with salt and pepper and add in the chicken and beef broth. 
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