Crockpot Teriyaki Chicken

Ingredients

2 pounds boneless, skinless chicken breasts
½ cup soy sauce
½ cup honey
3 tbsp brown sugar
3 tbsp rice vinegar
3 cloves garlic minced
1 tsp ground ginger
¼ cup water
2 tbsp cornstarch
Green onions for garnish
Sesame seeds for garnish
Cooked rice for serving

Directions

In a small bowl mix together the soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger.

Place the chicken breasts in a layer at the bottom of the slow cooker and pour the sauce mixture over the top.

Cook on low for 5 hours or high for 3 hours, until a meat thermometer reads 165F.

When the chicken is cooked remove it from the slow cooker and place it into a large bowl or on a platter and shred it using two forks.

Carefully pour the remaining sauce from the crockpot into a small saucepan.

Mix the cornstarch into the water to make a slurry. Pour the cornstarch slurry into the sauce in the saucepan and heat on the stove top over medium heat for about 5 minutes, until the sauce has thickened.

Pour the thickened sauce over the top of the shredded chicken and toss gently to coat.

Garnish with chopped green onion and sesame seeds and serve over hot cooked rice.