Ingredients
Scale
- ½ cup Keto teriyaki sauce (low carb)
- ½ cup Chicken broth
- 1½ – 2 pounds Boneless skinless chicken breasts or thighs
- ¼ cup Green onions, chopped
- Sesame seeds, for garnish
Instructions
- Place the chicken breasts into the bottom of the Crockpot.
- Mix together the teriyaki sauce and chicken broth.
- Pour the mixture over the chicken breasts.
- Place the lid on the Crockpot and cook on low for 6-8 hours.
- Remove the chicken and shred it, mixing it with the remaining sauce.
- Garnish with green onions and sesame seeds before serving.
Notes
- Use low-carb teriyaki sauce to keep it keto-friendly.
- Chicken thighs can be used for a juicier texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Japanese-Inspired
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg