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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


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: (6-7 hours crockpot ) (20 minutes IP)
  • Total Time: 5 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free

Description

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!


Scale

Ingredients

  • 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. 
  • Category: Main Dish
  • Method: Instant Pot/ Crockpot
  • Cuisine: Asian

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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Grab the full recipe over in the link in bio 
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This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
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1 tbsp. lemon juice
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1 tsp salt
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½ tsp paprika
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1 tbsp chopped fresh parsley

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1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
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