Crock Pot Teriyaki Chicken

Ingredients

• 4 lbs boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 1 yellow onion chopped
• 1 cup brown sugar or honey
• 1 cup soy sauce
• 1/2 cup rice wine vinegar
• 2 Tbsps. chopped fresh ginger or 1 Tbsp. ground ginger
• 1/8 tsp. freshly ground black pepper
• 1/4 cup cold water
• 4 Tbsp. cornstarch
• Chopped scallions and sesame seeds for toppings.

Instructions

1. Add the chicken breasts to the bottom of your slow cooker in a single layer. In a separate bowl, whisk together the garlic, onion, brown sugar, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on low for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken and dice into bite sized pieces or shred with forks.Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan. In a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved. Pour the cornstarch mixture into the crock pot, and stir to combine. Cook on high for 30 minutes or until sauce has thickened. Serve topped with scallions (green onions) and toasted sesame seeds if desired.