Keto Shredded Crock Pot Teriyaki Chicken

This Keto Shredded Crock Pot Teriyaki Chicken is a savory, flavorful dish that’s perfect for busy days. Slow-cooked in a rich, homemade teriyaki sauce, it’s tender, juicy, and packed with delicious umami flavors. Serve it over cauliflower rice or enjoy it on its own for a keto-friendly meal!

Why You’ll Love This Recipe

• Easy to Make: Let the crockpot do all the work! Simply toss the ingredients in, and let it cook low and slow.
• Sweet and Savory: The homemade keto teriyaki sauce balances sweetness and umami for a flavor-packed dish.
• Versatile: Serve it with cauliflower rice, lettuce wraps, or enjoy it as is for a low-carb meal.
• Family-Friendly: It’s a hit with everyone, whether on a keto diet or not!

My Personal Experience

I absolutely love using my slow cooker, and this teriyaki chicken recipe has become one of my go-to meals. The chicken turns out so tender, and the flavors are amazing — without any sugar! It’s such a simple, yet impressive dish. I like to serve it with cauliflower rice for a complete keto meal, but it would also work great in lettuce wraps for a fresh and crunchy option.

Essential Equipment You’ll Need for This Recipe

1. Crockpot
   Once I got my hands on this slow cooker, I never looked back. It’s perfect for tender, juicy chicken with easy, hands-off cooking. It allows me to throw everything in and forget about it while the magic happens.
2. Measuring Cups and Spoons
   You’ll need accurate measurements for the soy sauce, vinegar, and sweeteners to make sure the sauce is perfectly balanced.
3. Tongs
   Tongs are essential for shredding the cooked chicken after it’s done in the crockpot. They help you pull apart the chicken easily without any mess.
4. Knife and Cutting Board
   For chopping the garlic, ginger, and green onions. This is essential for prepping the flavorful ingredients that make this dish so aromatic.

Ingredients & Substitutions

• Chicken Breasts or Thighs: I use chicken breasts for a leaner option, but thighs will give a slightly richer flavor.
• Coconut Aminos: This is the base of the teriyaki sauce and a great soy sauce substitute for a keto-friendly recipe.
• Apple Cider Vinegar: Adds acidity to balance the sweetness in the sauce.
• Ginger and Garlic: Fresh ginger and garlic give the dish a warm, aromatic flavor.
• Stevia or Monk Fruit Sweetener: To keep it low-carb, I use a sugar substitute, but you can use any low-carb sweetener you prefer.
• Sesame Oil: Adds a nice, nutty flavor to the sauce.
• Xanthan Gum: To thicken the sauce if needed.
• Green Onions: For garnish and added freshness.

How to Make Keto Shredded Crock Pot Teriyaki Chicken

Step 1: Prepare the Sauce

1. In a small bowl, whisk together coconut aminos, apple cider vinegar, ginger, garlic, sweetener, and sesame oil.
2. If you want a thicker sauce, add a pinch of xanthan gum and whisk until smooth.

Step 2: Cook the Chicken

1. Place the chicken breasts or thighs in the crockpot.
2. Pour the prepared teriyaki sauce over the chicken, ensuring it’s fully covered.
3. Set the crockpot to low and cook for 4-6 hours, or until the chicken is fully cooked and easily shreds with a fork.

Step 3: Shred the Chicken

1. Once the chicken is cooked, use tongs to remove it from the crockpot and place it on a cutting board.
2. Shred the chicken using two forks, then return it to the crockpot, stirring to coat it in the remaining sauce.
3. Cook for an additional 15-20 minutes to allow the shredded chicken to soak up the sauce.

Step 4: Serve

1. Serve the shredded teriyaki chicken over cauliflower rice or lettuce wraps.
2. Garnish with chopped green onions and sesame seeds, if desired.

Optional Additions

• Sesame Seeds: Add toasted sesame seeds for a nutty crunch.
• Steamed Veggies: Serve with steamed broccoli or stir-fried veggies for a complete meal.
• Chili Flakes: For a bit of heat, sprinkle some chili flakes on top.

Serving Ideas

• Cauliflower Rice: Pair the teriyaki chicken with cauliflower rice for a keto-friendly rice alternative.
• Lettuce Wraps: Spoon the shredded chicken into fresh lettuce leaves for a crunchy and fresh wrap.
• Low-Carb Noodles: You can also serve it with zucchini noodles for a low-carb, noodle-like experience.

Storage Recommendations

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: You can freeze the shredded chicken for up to 2 months. Let it cool completely before transferring to a freezer-safe container.

Your Questions Answered: FAQ Section

• Can I use regular soy sauce instead of coconut aminos?
  Yes, but be sure to account for the carbs, as soy sauce has more carbs than coconut aminos.
• Can I use chicken thighs instead of chicken breasts?
  Absolutely! Chicken thighs will add a richer flavor, and they stay more tender when cooked.
• How can I thicken the sauce without xanthan gum?
  You can reduce the sauce by simmering it in a saucepan until it thickens, or you can use a little bit of guar gum as an alternative.

Nutritional Breakdown (Per Serving)

• Calories: 220
• Fat: 12g
• Protein: 28g
• Net Carbs: 4g
• Total Carbs: 5g

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