Teriyaki Chicken and Veggies

Pretty easy meal. Throw the chicken in the crockpot and come back later to take care of the veggies. I paired this with cauliflower rice, which is one of my go-to's because it's super easy to whip up. Also, I rarely cook with arrowroot flour. It is used to thicken sauces, so if you want to thicken up the sauce, use it. 

Teriyaki Chicken and Veggies
Ingredients:

• 1.5 lbs. chicken breasts
• 2 carrots, sliced
• 1/2 medium onion, diced
• 1/2 cup coconut aminos (I use Bragg Liquid Aminos)
• 1/2 cup raw honey
• 1/4 cup juice from fresh oranges
• 2 tbs rice vinegar
• 1 tbs arrowroot flour (I omitted this)
• 1 tbs fresh grated ginger
• 1 or 2 garlic cloves - pressed or minced
• 1 tbs sesame oil
• Pinch of red pepper flakes
• Optional Garnish: Chopped green onions and sesame seeds
• Broccoli or other veggie to pair with meat

Instructions:

1. Set slow-cooker/crock pot to LOW
2. Add all ingredients above – except the chicken – to the slow cooker
3. Season raw chicken breasts with salt and pepper then place in slow cooker
4. Cook 4 - 6 hours until chicken is cooked through and tender
5. Remove just the chicken from the crockpot, shred it, and place it right back in the slow cooker with all the juices
6. Turn the slow cooker off, and allow the shredded chicken to absorb the liquid and flavors in the pot for about 20 minutes
7. Remove chicken and carrots from slow cooker
8. Throw your veggies (I used broccoli and more carrots) in a stir fry pan and pour some of the liquid from the crockpot into the pan. Put a lid on top of and stir every 5 or so minutes. Once the veggies were soft to touch I set aside.
9. Serve with cauliflower rice, green onions and sesame seeds if desired

Original recipe found here