- 2 lbs boneless, skinless chicken thighs (I used 3lbs organic chicken thighs)
- ½ 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 (approximately 4 teaspoons) or just smash them and throw in whole(I used 10 cloves)
- 1 ½ teaspoon minced ginger
- 1 teaspoon sea salt
- 1 tablespoon toasted sesame seeds (optional) (I used plain sesame seeds)
- Place the coconut aminos, honey, garlic, ginger and salt in your slow cooker, and stir to combine. Add the chicken thighs and stir once more, coating the chicken with the sauce. Cook on low for 6-7 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.
- Chop the chicken thighs into bite-sized pieces or shred like I did, and add to the pan with the sauce. Stir well to combine. Enjoy!
*For instant pot instructions, go to http://livinglovingpaleo.com/2017/04/04/slow-cooker-teriyaki-chicken/*