Teriyaki Clean Eating Crock Pot Chicken

• Gluten free

• Meat

  • 8 Chicken thighs, bone-in

• Produce

  • 2 Bell peppers, yellow or orange red
  • 1/4 tsp Chili flakes
  • 1/4 cup Cilantro
  • 4 Garlic cloves
  • 1 Yellow onion
  • 1 Zucchini

• Condiments

  • 1/3 cup Balsamic vinegar
  • 1/2 cup Honey

• Baking & Spices

  • 1 tbsp Arrowroot powder for paleo or cornstarch
  • 1 tsp Sea salt

• Liquids

  • 1 tbsp Water

Found on cleaneatingrecipes.com

Description

Directions

• Place the chicken in the base of a crock pot. In a mixing bowl, whisk together the balsamic vinegar, honey, garlic, salt, and chili flakes.
• Pour over the chicken.
• Cover with the lid and cook on high for 3 hours.
• Add the onion, sliced peppers, and sliced zucchini to the crock pot. Cook for one more hour.
• Mix the arrowroot powder and water together to form a smooth mixture.
• Pour into the crockpot and mix into the cooking liquid by tossing around the chicken and vegetables. Let cook for another 10 minutes, or until liquid thickens enough to coat the chicken and vegetables. Add cilantro to the chicken and toss to distribute.
• Serve alone or with your favorite side.

Nutrition