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Slow Cooker or Instant Pot Lime Teriyaki Chicken

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6 -8 servings
Author Amy Rains


  • 2 lbs chicken breast
  • 2 cloves minced garlic
  • 1/2 cup chopped white onion
  • 2 tbsp. freshly grated ginger
  • 1/2 cup Tamari soy sauce or coconut aminos
  • 1/4 cup apple cider vinegar
  • Juice of 1 lime
  • 1 tbsp. lime zest
  • 1/3 cup honey
  • 2 tbsp. tomato paste
  • 2 tsp crushed red pepper optional
  • 2 tbsp arrowroot starch (mix with 2 tbsp water


  1. For your Slow Cooker:
  2. Place the chicken in your slow cooker.
  3. Whisk together the remaining ingredients (not the arrowroot) in a small bowl.
  4. Pour marinade over chicken.
  5. Cook on low for 4-6 hours
  6. Add arrowroot and water, and mix into sauce. Let thicken.
  7. Shred chicken with a fork.
  8. Serve over rice, cauliflower rice, quinoa, or in a salad. Garnish with optional cilantro and green onion.
  9. For your Instant Pot:
  10. Select the saute function on your Instant Pot. Once hot, add a bit of oil to cover the bottom of the pot. Saute onions for 2-3 minutes, select cancel.
  11. In a medium sized bowl, whisk together sauce ingredients: garlic, ginger, coconut aminos, vinegar, lime, lime zest, honey, tomato paste, and red pepper flakes if using,
  12. Place chicken inside your Instant Pot on top of onion. Pour sauce on top of chicken. Secure the lid and select the manual function. Cook for 7 minutes. Once cooking is complete, use a quick release. Be sure that all steam is released before opening your Instant Pot.
  13. Open the lid, add arrowroot/water mixture. Stir and let thicken for a few extra minutes.
  14. Shred chicken and serve over rice, cauliflower rice, quinoa, or salad.