I throw together this crock pot teriyaki chicken in under five minutes with only five simple ingredients, one I include in my 5 Ingredient Crock Pot lineup for quick keto dinners.

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I found this Keto Shredded Crock Pot Teriyaki Chicken and honestly I couldn’t stop thinking about it. Boneless skinless chicken thighs and coconut aminos create this sticky, savory shredded chicken that somehow still fits your macros.

Its the kind of thing I bring when I’m trying to keep dinner easy but not boring, it kept showing up in my 5 Ingredient Crock Pot notes and also in my mental list of Keto Dinner Ideas Crock Pot so I had to share it. Give it a shot, you’ll get why I get kind of obsessed.

Ingredients

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Quick note, these few ingredients build the flavor and keep it keto friendly, so you get sweet tang and rich savory without sugar.

Chicken thighs: High in protein and good fats, low carb, keeps the meat moist and satisfying.
Coconut aminos: Lower sodium than soy, adds umami sweetness and depth, very low in carbs.
Erythritol: Zero net carbs sweetener, gives candy like sweetness without sugar spikes, some find cool.
Garlic: Brings bold savory punch, tiny fiber and micronutrients, mellow when slow cooked.
Ginger: Fresh ginger adds bright warmth and zing, helps digestion and balances sweet.

Ingredient Quantities

2 lb boneless skinless chicken thighs trimmed

1/2 cup coconut aminos

3 tbsp granulated erythritol (or your favorite keto sweetener)

3 cloves garlic, minced

1 tbsp fresh grated ginger

How to Make this

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1. Trim the 2 lb boneless skinless chicken thighs of any excess fat and pat them dry with paper towels, they’ll shred nicer that way.

2. In a small bowl mix 1/2 cup coconut aminos, 3 tbsp granulated erythritol, 3 minced garlic cloves and 1 tbsp fresh grated ginger until the sweetener mostly dissolves. Give it a quick taste, adjust ginger or garlic if you want a bolder flavor.

3. Place the trimmed chicken thighs in the crock pot and pour the sauce over them, turn the pieces so they’re coated well.

4. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken falls apart easily with a fork.

5. Remove the chicken to a cutting board and shred it with two forks, keeping all the juices in the crock pot.

6. If you want a thicker glaze, switch the crock pot to high and leave it uncovered for 20 to 30 minutes to reduce the sauce, or transfer the sauce to a skillet and simmer on the stove until syrupy. Don’t throw away any liquid, that’s the flavor.

7. Return the shredded chicken to the reduced sauce and stir to coat thoroughly, let it heat together for a few minutes so the flavors meld.

8. Taste and adjust if needed, serve warm. Leftovers keep great in the fridge for 3 to 4 days and they reheat well.

Equipment Needed

1. Slow cooker or crock pot, big enough for 2 lb of chicken
2. Cutting board for trimming and shredding
3. Chef knife (or boning knife) to trim fat and chop garlic/ginger
4. Paper towels to pat the chicken dry
5. Small mixing bowl to whisk the coconut aminos, sweetener, garlic and ginger
6. Measuring cup and measuring spoons for the sauce amounts
7. Two forks for shredding the cooked chicken
8. Silicone spatula or wooden spoon to stir and scrape up sauce
9. Skillet for reducing the sauce on the stove if you want a thicker glaze (optional)

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes you can, but breasts tend to dry out more. Cook on low and check earlier, or add a splash of broth. Thighs stay juicier and are easier to shred so I prefer them.

Q: What sweetener should I use instead of erythritol? A: Granulated erythritol works fine but can taste slightly cooling for some people. A monk fruit blend or allulose are good keto swaps. If you use a powdered erythritol it dissolves better. Taste and adjust the amount to your liking.

Q: How do I thicken the teriyaki sauce? A: Two easy ways. Pull the chicken out and simmer the sauce uncovered to reduce and thicken, or whisk a very small pinch of xanthan gum into the warm sauce and stir quickly. Start tiny, it thickens fast.

Q: What are the crock pot cook times and how do I know it is done? A: Cook on low for about 4 to 6 hours or on high for 2 to 3 hours. Chicken is safe and ready when the internal temperature reaches 165 F and it shreds easily with two forks.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Thaw overnight in the fridge, reheat gently on the stove or in a slow cooker with a splash of water to loosen the sauce, or microwave until hot.

Q: What should I serve it with and is it really keto friendly? A: Serve over cauliflower rice, zoodles, steamed broccoli or in lettuce wraps. It is low carb but check your brand of coconut aminos since it has some natural sugars. Erythritol and monk fruit add little to no net carbs for most people.

Keto Shredded Crock Pot Teriyaki Chicken Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breasts if you want it leaner, just watch that breasts can dry out when shredded; or use bone-in thighs for richer flavor and more moist meat
Coconut aminos: use low-sodium soy sauce or tamari (same amount), tamari keeps it gluten free and soy gives nearly identical umami
Granulated erythritol: substitute with allulose 1:1 for better browning, or a monk fruit erythritol blend 1:1 if you prefer that taste
Garlic (3 cloves): use about 1 1/2 teaspoons jarred minced garlic, or roughly 1/2 teaspoon garlic powder if that’s all you have

Pro Tips

1. Pat the chicken dry and trim extra fat, it really will shred better; if you got a minute sear the thighs in a hot skillet first for a little brown crust and way more depth of flavor, then finish them in the cooker.

2. Granular erythritol can stay a bit grainy or give a cooling aftertaste, so either dissolve it in a tablespoon of warm water first or use powdered erythritol or some allulose instead if you want a smoother, less cool finish.

3. Want a glossy sticky sauce fast? Remove the chicken then simmer the juices on the stove until syrupy, or sprinkle a very small pinch of xanthan gum into the hot sauce while whisking to thicken without cooking forever, just be careful, a little goes a long way.

4. Always taste at the end and brighten it up with a tiny splash of rice vinegar or lime and a pinch of salt, that contrast makes the sweet soy flavors pop. For leftovers reheat gently with a splash of water or chicken stock so it doesnt dry out.

Keto Shredded Crock Pot Teriyaki Chicken Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I throw together this crock pot teriyaki chicken in under five minutes with only five simple ingredients, one I include in my 5 Ingredient Crock Pot lineup for quick keto dinners.

Servings

servings

Calories

483

kcal

Equipment: 1. Slow cooker or crock pot, big enough for 2 lb of chicken
2. Cutting board for trimming and shredding
3. Chef knife (or boning knife) to trim fat and chop garlic/ginger
4. Paper towels to pat the chicken dry
5. Small mixing bowl to whisk the coconut aminos, sweetener, garlic and ginger
6. Measuring cup and measuring spoons for the sauce amounts
7. Two forks for shredding the cooked chicken
8. Silicone spatula or wooden spoon to stir and scrape up sauce
9. Skillet for reducing the sauce on the stove if you want a thicker glaze (optional)

Ingredients

2 lb boneless skinless chicken thighs trimmed
1/2 cup coconut aminos
3 tbsp granulated erythritol (or your favorite keto sweetener)
3 cloves garlic, minced
1 tbsp fresh grated ginger

Directions

Trim the 2 lb boneless skinless chicken thighs of any excess fat and pat them dry with paper towels, they’ll shred nicer that way.
In a small bowl mix 1/2 cup coconut aminos, 3 tbsp granulated erythritol, 3 minced garlic cloves and 1 tbsp fresh grated ginger until the sweetener mostly dissolves. Give it a quick taste, adjust ginger or garlic if you want a bolder flavor.
Place the trimmed chicken thighs in the crock pot and pour the sauce over them, turn the pieces so they’re coated well.
Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken falls apart easily with a fork.
Remove the chicken to a cutting board and shred it with two forks, keeping all the juices in the crock pot.
If you want a thicker glaze, switch the crock pot to high and leave it uncovered for 20 to 30 minutes to reduce the sauce, or transfer the sauce to a skillet and simmer on the stove until syrupy. Don’t throw away any liquid, that’s the flavor.
Return the shredded chicken to the reduced sauce and stir to coat thoroughly, let it heat together for a few minutes so the flavors meld.
Taste and adjust if needed, serve warm. Leftovers keep great in the fridge for 3 to 4 days and they reheat well.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.