Slow Cooker Teriyaki Chicken (Paleo, AIP, Whole30, Pressure Cooker Option)

This slow cooker chicken teriyaki makes dinner easy! Serve it with some veggie sides, and you have a flavorful meal. It’s made without soy sauce and is paleo, AIP, and whole30 compliant.

I often share on the blog and on social media how I rarely ate animal protein before I went paleo/AIP. I hated the texture, the flavor, and just everything about it. The only way I would eat chicken was if it was chicken nuggets (hence my crispy chicken nugget and sweet potato chicken popper recipes) and chicken teriyaki! Chicken teriyaki is so flavorful, and when cooked right, the chicken is tender and delicious. You can easily make chicken teriyaki on a stove top, but why not make it easier with a slow cooker?

Why I love this slow cooker chicken teriyaki

I love making slow cooker meals for simple weeknight meals, or easy meal prep. It’s less time consuming than standing around cooking something on the stove top, and it makes for a tender and delicious meal! This chicken teriyaki is a slow cooker staple that I’ve been adding to my weekly rotation.

On top of being easy, it’s also filling and healthy! It’s not loaded with MSG, soy, or cane sugar like most chicken teriyaki you would find in a restaurant is, but it still tastes amazing.

What to serve it with

I serve this chicken teriyaki over a bed of cauliflower rice with the teriyaki sauce. It’s the perfect swap for white rice while adding in more veggies. Steamed or roasted broccoli is another great side dish, as well as my oven roasted baby bok choy. Any of these sides will help to round out the dish and make it a complete meal!

The Ingredients You’ll Need For the Slow Cooker Chicken Teriyaki

Chicken Breast

You can also use thigh, but I think chicken breast is the best option for this dish.

Coconut oil

Coconut oil keeps the chicken moist. You can easily use other cooking fats as well!

Coconut aminos

This is the swap for soy sauce. You can find this online, and in most health food stores.

Honey and orange juice

Omit the honey for Whole30.

Ginger, onion, and salt


Arrowroot starch

This thickens the teriyaki sauce. I would not sub tapioca starch as it will make it a lot more gummy than arrowroot starch.

Adapting for the Instant Pot

I’m obsessed with my instant pot. It’s my favorite way to cook chicken, and this recipe can be used for either the slow cooker or the instant pot. You can either use the slow cooker function on the instant pot and follow the recipe as it, or just cook on high pressure for 15 minutes for an even faster dinner!


Slow Cooker Teriyaki Chicken (Paleo, AIP, Whole30)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 3-4 servings
  • Category: slow cooker
  • Method: slow cooker
  • Cuisine: asian


  • 1 – 1.5 lb chicken breast
  • 2 tbsp coconut oil
  • 3/4 cup coconut aminos
  • 2 tbsp honey (omit for Whole30)
  • 3 tbsp fresh orange juice
  • 1 tbsp arrowroot starch
  • 1 tsp sea salt
  • 1/2 tsp pepper (omit for AIP)
  • 2 tsp fresh grated ginger
  • 2 tsp onion powder
  • 3 tbsp green onion, chopped


  1. Prepare the sauce by whisking together the ingredients in a small bowl. Set aside.
  2. Add the chicken breast to the slow cooker and top with the coconut oil, and teriyaki sauce, making sure the chicken is well coated.
  3. Turn the slow cooker (or an Instant Pot set to slow cook) on low and cook for 8 hours.
  4. Remove the chicken from the slow cooker and either shred with two forks, or slice with a knife (I prefer to carefully slice). Top with the remainder of the teriyaki sauce and chopped green onion.
  5. Serve with cauliflower rice, steamed broccoli, baby bok choy, or other side dishes of your choice!


To make in the Instant Pot, either follow the instructions and use the slow cooker function, or cook on high pressure for 15 minutes.

Paleo One Pot Lasagna Skillet (Low Carb, AIP, Whole30, Keto)

This one pot lasagna features everything you love about lasagna without the grains or dairy! It’s the perfect one pot meal for a busy weeknight that the whole family will love. It’s paleo, whole30, AIP, and keto friendly.


Growing up in an Italian family, I know how serious lasagna is. I grew up in New York, lived in Italy for a stint during college, and both my dad and my husband are serious lasagna lovers. Whenever we had any type of gathering at my house, my mom would cook massive trays of lasagna for everyone to enjoy, and my family would eat leftovers for days. Trust me… I know lasagna.

So, when I told my husband that I was going to make a paleo lasagna he didn’t think I could pull it off without the hallmark ingredients of a lasagna. “No grains? No cheese? How is it even lasagna?” I swear he was borderline offended when he saw this dish and I called it lasagna. He scoffed at it and didn’t want to try it… until I wound up having to spend most of the weekend out of the house and he was left alone with it. That’s when I got the text… “okay, this really does taste like lasagna”. Ding ding ding! If the biggest lasagna lover in my life loved this dish, I knew I had a winner with this paleo one pot lasagna!

Why I love This Lasagna

No grains or dairy

Yes, it can be done!

It features four different kinds of veggies

Not counting those in the sauce!

It’s an amazing meal prep dish or easy one-pot dinner

Veggies and protein with healthy fat all in one meal that’s made in one pan? Heck yes. It’s so perfect for a quick one pot dinner when you’re looking to make something yummy without the fuss. It’s also great for storing in containers for meal prep.

The Ingredients You’ll Need

Ground beef

A high-quality ground beef with a high-fat content gives this the most lasagna flavor.


You’ll slice two zucchini’s into long slices to create the feeling of lasagna noodles. You can use a mandolin slicer, or even just a good vegetable peeler!

Onion, mushrooms, and spinach

More veggies to up the nutrient content!

A marinara sauce

I use this or this to keep it AIP. If you’re Whole30/keto, use something like this to keep it sugar-free.

Parsley, garlic, oregano, and basil

This ups the lasagna factor even more.

Optional upgrades

If you can tolerate dairy or have family members that do, stir in some ricotta or top it with some cheese! You can even serve it with some GF pasta on the side if you tolerate grains. This is one of my favorite hacks for sharing nourishing, allergen friendly meals with others. Just layer on the extras, and everyone is happy. If not, just have it as is! Even my cheese loving husband liked this meal as it 🙂


Paleo One Pot Lasagna Skillet (AIP, Whole30, Keto)

  • Author: Michelle


  • 1 lb ground beef
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 2 zucchinis
  • 1 cup spinach, chopped
  • 1 cup sugar-free marinara sauce (use this or this for AIP)
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped (plus extra for garnish if desired)
  • 2 tsp dried oregano
  • Optional- 10-15 Sliced grape tomatoes (omit for AIP)


  1. Chop the ends off of the zucchinis, and use a mandolin slicer or a peeler to slice the zucchinis into long, thin strips. Pat them down with paper towels to remove excess water and set aside.
  2. Use a large, deep skillet to brown the ground beef. Season with 1/2 tsp sea salt, and set aside when cooked, keeping about 2 tbsp of the fat in the pan.
  3. Cook the onions and garlic in the same pan on medium heat until fragrant. Add in the mushrooms, zucchini slices and saute for 4-5 minutes or until soft.
  4. Add back in the ground beef, as well as the marinara sauce, the remainder of the seasonings. Cook for a few minutes to combine the flavors, and stir in the spinach at the very end. Stir until the spinach has wilted.
  5. Top with sliced grape tomatoes (omit for AIP), extra seasoning to taste, and serve!

Greek Chicken Burgers (Paleo, Whole30, Keto, AIP)

These Greek Chicken Burgers are paleo, whole30, keto, and AIP! They’re topped with a dairy-free tzatziki and feature traditional Greek-inspired flavors.

I’m not of Greek descent, but I’m obsessed with Greek food! Those fresh, Mediterranean flavors are always delicious, and I will never turn down a Greek-inspired dish. Not only does it taste incredible, but they’re really all pretty healthy. Olive oil, fresh herbs, tons of veggies, and delicious proteins like lamb and chicken… sign me up! I got a craving for some Greek food recently and decided to try it in burger form with these Greek Chicken Burgers!

What makes these burgers special is that they’re free of any flour, eggs, or filler ingredients. They’re paleo, Whole30, AIP, and even great for keto. It’s great as a burger bowl, or in between some butterleaf lettuce as a bun!

And what would a greek burger be without a tzatziki sauce? If I only had to choose one sauce to have for the rest of my life, it would be tzatziki. This one is dairy free and is made with coconut yogurt. Of course, if you tolerate dairy you can just go for a Greek yogurt, but this one works best for all diets!

The Ingredients for the Greek Chicken Burger

Ground chicken

If you can’t find ground chicken at the butcher counter, you can also use a food processor to grind your own at home. Or, you can just use turkey!


I always have to add hidden veggies to burgers! Zucchini goes great with the greek flavors and has a neutral flavor itself. The zucchini is shredded (you can use a food processor or a grater) and the excess water is removed.

Red onion

This adds a lot of zest and flavor to the burger.

Coconut flour

This acts as a binder in the burger. Technically, you could use other flours like almond flour if you tolerate nuts, or you could experiment with leaving it out.


This is used in both the burger and the tzatziki.

Garlic, dill, and parsley

Coconut yogurt

This is the tzatziki base. You could use regular greek yogurt if you tolerate dairy. I would recommend the brand co yo for dairy-free or make your own at home.


Another hidden veggie inside the tzatziki.


Greek Chicken Burgers (Paleo, Whole30, Keto, AIP)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4-5 burgers
  • Category: Main Dish
  • Method: Grill
  • Cuisine: Greek


For the burger

  • 1 lb ground chicken
  • 1 cup shredded zucchini, with excess water squeezed out
  • 1/4 cup red onion, finely diced
  • 2 tbsp coconut flour
  • Juice of half a lemon
  • 2 tbsp parsley, chopped
  • 2 tsp dried dill
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tbsp coconut oil or avocado oil (and extra for frying)

For the tzatziki 


For the burger

  1. Prepare either a grill or a grill pan and set to high heat. Add coconut oil to the grill pan if using.
  2. Mix the ground chicken with the seasonings, zucchini, red onion, coconut flour, lemon juice, and coconut oil until well combined.
  3. Form the chicken into 4-5 burgers, evenly portioned.
  4. Grill the burgers on the grill surface (using extra coconut oil if frying) for about 5 minutes on each side, or until internal temperature reaches 165 F.
  5. Top with optional tzatziki and serve in lettuce cups like a bun, or enjoy the burgers on their own in a burger bowl

For the tzatziki 

  1. Combine all of the ingredients in a bowl and mix well. Add more salt to taste.

Plantain Tostone Sliders (Paleo, Whole30, AIP)

These tostone sliders are the perfect way to satisfy your burger craving without the bun, and will leave you wondering why you’ve never tried this before! They’re paleo, whole30, AIP.

I didn’t really commit to eating red meat until I was in my 20’s! I didn’t like the texture, and my digestion wasn’t strong enough to break it down. But even then, I still liked sliders the most! Sliders are hands down one of the most fun ways to eat a burger. They’re perfect for kiddos, for appetizers, and just for mixing it up.

Sliders are also the perfect opportunity to use real food based starches for a bun, like sweet potato sliders, and now tostone sliders! Yup… plantain burger buns. Pinch me, right? I first became acquainted with the idea of tostone burger buns through videos of restaurants doing it.

It seemed like a fun idea to try and make this naturally grain free recipe into an AIP friendly dish… and boy am I glad I did.

Tostones make an amazing bun substitute for sliders. They’re not fluffy like a traditional bread bun, but they’re crispy and delicious! It’s different, but it’s still incredible. My husband agreed that they’re just as good as regular burger buns… if not better.

These sliders are a great meal that you can make for a fun weekend dinner or the perfect appetizer for a cookout! They’re the perfect finger food but are still satiating enough to be a whole meal when paired with a side.

The toppings for these tostone siders can be completely versatile. You can leave off toppings that I used here like the mushrooms if you don’t like them, and add something like bacon if you’d like to try that! Here is what I used in this recipe…

What Ingredients You Need

Green plantains

Green plantains are what make the tostones! I often find green plantains at stores like Fiesta, Whole Foods, Aldi, and more. If a store carries plantains but you never catch them when they’re green, ask a manager about calling you when they come in green.

Ground beef

You can also make this with mini turkey burgers or even make mini’s of my avocado spinach chicken burgers!

Mushrooms, onions, and arugula

These toppings are opinional. You can mix it up to whatever you’d like.


In my opinion,  you’ve always gotta have avocado on a dairy free burger. It adds that creamy texture but without the cheese.


Tostone Sliders (Paleo, Whole30, AIP)

  • Author: Michelle


For the sliders 

  • 1 lb ground beef
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)

For the tostones

  • 2 green plantains
  • 1/4 cup avocado oil
  • 1 tsp sea salt

For topping

  • 1-2 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 cup onions, diced
  • 1/2 cup mushrooms, chopped
  • 1 tsp sea salt
  • 1 avocado, mashed
  • Arugula


For the burgers

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Form the ground beef into small sliders (about 8) and season on both sides.
  3. Place on the baking sheet and bake for 25-30 minutes (or until cooked through), flipping halfway. See notes for other cooking methods.

For the tostones

  1. Peel the plantains with a knife and slice them into about 1-1.5″ slices.
  2. Heat the oil in a large, deep frying pan and fry the plantain slices (flipping once) until lightly browned and softened. Do this in two-three batches if necessary.
  3. Carefully remove the plantains from the heat and allow to slightly cool. Use the flat bottom of a drinking glass to press the plantains down. Do this one by one and set them aside.
  4. Return the flattened plantains to the pan and lightly salt. Fry for 3-4 minutes or until crispy.

For the veggie toppings 

  1. Heat the oil in a pan over medium heat.
  2. Sautee the garlic until lightly fragrant, then add in the onions and mushrooms. Season with salt and cook until softened.
  3. Set aside when cooked.

To assemble

  1. Assemble the sliders with one tostone, one slider, veggies, avocado, and arugula, and then finishing with another tostone. You’ll have about 8 sliders in total!


You can also grill or fry the burgers! This method is easier and allows you to focus on the tostones while simultaneously cooking the burgers.  🙂

BBQ Chicken Poppers (Paleo, Whole30, AIP)

These BBQ Chicken Poppers are the perfect summertime meal! Serve them as an easy dinner, or bring it to a fourth of July cookout as an appetizer. They’re paleo, Whole30, and AIP compliant.

BBQ Chicken Poppers (Paleo, Whole30, AIP)

There’s nothing quite like BBQ chicken in the summertime. Heck, any time of year really, but especially the summer! I was always wary of BBQ growing up… maybe because I intuitively knew that traditional BBQ just didn’t jive with my body, or because I was resisting becoming a Texan after growing up in New York, but those days are long gone! BBQ chicken is life.

My only issue with BBQ chicken is that it tends to take a while in my house. My husband always like to slow cook it in the oven which takes up our oven space for longer than I’d like. So, how do make it easier and faster? These BBQ Chicken Poppers are just the thing!

These BBQ chicken poppers are so simple to make, and are easily made Paleo, AIP, and Whole30 compliant. The base of the recipe is just a few simple ingredients, and you’re free to use whatever BBQ sauce that you’d like to jazz it up. No nightshades or sugar required if you don’t want them!

These poppers are crispy, flavorful, and my husband who is ultra picky when it comes to BBQ chicken loved them!

BBQ Chicken Poppers (paleo, whole30, AIP)

How to serve these BBQ Chicken Popper

  • Make them for a simple weeknight dish and serve them with sweet potato fries, tater tots, or this bacon ranch sweet potato salad. The whole family will enjoy!
  • Pack them for lunch to eat at work and make your coworkers jealous.
  • Serve them as an appetizer for fourth of July, Father’s Day, or any cookout! Lay them out on a serving plater next to some celery and carrots with toothpicks for your guests to enjoy.

Paleo BBQ Chicken Poppers

BBQ Chicken Poppers

The Ingredients You’ll Need For the BBQ Chicken Poppers

Chicken breast

You can also use chicken thighs for this recipe.

Coconut oil

Coconut oil coats the chicken to help the arrowroot starch stick so you don’t need to use any eggs! It also helps keep it moist and delicious. Technically, you should be able to use avocado oil as well, though I haven’t tried it and can’t guarantee it will be the same.

Arrowroot starch

This is what helps make the chicken crispy. I would not sub cornstarch or tapioca starch here as it would make the chicken too gummy. You can easily find arrowroot in the flour section at most grocery stores, or online.

BBQ Sauce

These poppers are lightly seasoned so they can take on the flavor of the BBQ sauce of your choice. You can use a variety of different options that are homemade or store bought. Here are some of my recommendations to keep it compliant with your specific diet…

AIP options-

Whole30 options-

Paleo options-

Paleo BBQ Chicken Poppers (Whole30, AIP)


BBQ Chicken Poppers (Paleo, Whole30, AIP)

  • Author: Michelle


  • 1 lb chicken breast, cubed
  • 1/3 cup + 2 tbsp melted coconut oil
  • 1/4 cup arrowroot starch
  • 1 tsp smoked salt
  • 1/2 tsp black pepper (omit for AIP)
  • 1/2 cup BBQ sauce (see above for recommendations for Paleo, Whole30, and AIP)
  • 1-2 tsp fresh chives


  1. Set up a station with the cubed chicken in one bowl, 1/3 cup of coconut oil in another bowl, the arrowroot starch combined with the salt and pepper in another bowl, and a plate.
  2. Start to dip the cubed chicken in coconut oil, then coat in the arrowroot starch mixture, and set on a plate. Repeat the process until all of the chicken is coated.
  3. Using a large, deep skillet, melt 2 tbsp of coconut oil over medium heat.
  4. Use tongs to place the chicken in the skillet. Turn the chicken cubes until evenly crisped and internal temperature reaches 165 F. Add more coconut oil if needed.
  5. Place the chicken into a sterile bowl and lightly pat dry. Allow cooling for 4-5 minutes until mixing with a BBQ sauce of your choice and topping with fresh chives. Mix until well combined.
  6. Serve with more BBQ sauce or a compliant ranch dressing.

If you like this recipe, check these out!


BBQ Chicken Poppers (Paleo, Whole30, AIP)

Spinach Avocado Chicken Burgers (Whole30, Paleo, AIP)

These paleo spinach avocado chicken burgers are the ultimate healthy burger. They’re packed with healthy fats, protein, and even hidden veggies. Make them on a weeknight, or serve them at a backyard cookout. They’re paleo, Whole30, and AIP!

Whether you’re on a Whole30, eating paleo, or are just living a healthier lifestyle, chicken is always such a great go-to protein. It’s easy to source, it’s filling, and it’s fairly easy to make. The only problem is that it can get a little bit boring… especially if you’re just having plain chicken breast. I’ve wasted way too many years of my life eating boneless skinless chicken breast only seasoned with salt and pepper to settle for boring chicken anymore! That’s why I’m loving these Whole30 Spinach Avocado Chicken Burgers!

These chicken burgers are perfect for when you’re craving something other than a beef burger and want some more flavor than just straight up chicken breast. These taste great on their own, or you can make a yummy avocado mayo to up the avocado factor. Because, who doesn’t need more avocado, right? The avocado mayo is totally optional, but it’s super easy to make with ingredients that you’ll already have on hand to make these burgers. Plus, you can use it in other recipes as well, like my avocado chicken salad.

You can these burgers on their own and pair them with some sweet potato fries, make them into a burger bowl, or turn it into a sandwich with a bun of your choice like some simple butter lettuce.

The Ingredients for the Chicken Burger

Ground chicken

If you can’t find ground chicken at the butcher counter, you can also use a food processor to grind your own at home. Or, you can just use turkey!


You’ll use avocado in the burger, as well as for the optional avocado mayo.


Spinach is the perfect veggie to hide in this burger. It has a neutral flavor but packs a big nutrient punch.

Coconut flour

This acts a binder in the burger. Technically, you could use other flours like almond flour if you tolerate nuts, or you could experiment with leaving it out.


Lime adds a tiny zest to the burger to add more flavor.

Garlic and onion

You can use other seasonings in the burger as well.


Spinach Avocado Chicken Burgers (Whole30, Paleo, AIP)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4-5 burgers
  • Category: Burger
  • Method: Grill
  • Cuisine: American


For the chicken burgers

  • 1 lb ground chicken
  • 1/2 cup spinach, finely chopped
  • 2 tbsp cilantro, finely chopped
  • 2 tbsp coconut flour (optional- acts as a binder)
  • 1 tbsp avocado oil (plus more if you’re frying or grilling)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • Juice of one lime
  • 1 small avocado (or half a large avocado), diced into chunks
  • Butter lettuce leaves (optional)

For the avocado mayo (optional)

  • 2 medium avocados
  • 4 tbsp avocado oil
  • Juice of one lime
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper (omit for AIP)


  1. For the avocado mayo, combine all of the ingredients in a high-speed blender until smooth. Set aside.
  2. Prepare either a grill or a grill pan and set to high heat. Add avocado oil to the grill pan if using.
  3. Mix the ground chicken with the seasonings, spinach, coconut flour, lime juice, and avocado oil until well combined. Gently fold in the avocado slices, being careful to not smash them.
  4. Form the chicken into 4-5 burgers, spacing out the avocado to make sure it’s evenly dispersed.
  5. Grill the burgers on the grill surface (using extra avocado oil if frying) for about 5 minutes on each side, or until internal temperature reaches 165 F.
  6. Top with optional avocado mayo and serve in lettuce cups like a bun, or enjoy the burgers on their own.