Slow Cooker Chicken Teriyaki

By jsides

Ingredients

• 3 lbs. boneless, skinless chicken thighs (approximately 10 thighs)
• 1/2 cup of honey
• 1/2 cup of soy sauce
• 1/4 cup of rice wine vinegar
• 1/4 teaspoon of minced garlic (or 1 garlic clove minced)
• 1/4 teaspoon of ground pepper
• 1/2 teaspoon of ground ginger
• 1/4 cup of brown sugar
• Sesame seeds for garnish (optional)

Details

Servings 1
Adapted from greatideas.people.com

Preparation

Step 1

1. Spray your slow cooker with cooking spray and place the chicken thighs in the bottom.
2. In a small bowl, whisk the soy sauce, honey, rice wine vinegar, garlic, pepper and ginger and pour the mixture evenly over the chicken thighs.
3. Cook the chicken on high for 3-4 hours or low for 4-5 or until it is cooked through and tender.
4. Remove the chicken with a slotted spoon and shred. Place it in a bowl or back in the slow cooker.
5. Pour the sauce into a medium sauce pan. In a small bowl, whisk together the water and cornstarch then whisk the corn starch mixture into the sauce on medium high heat. Continue to whisk and let it boil about two minutes, until the sauce starts to thicken.
6. Pour the sauce over the shredded chicken, stirring to coat it well.
7. Serve on rice (add a green vegetable for color and nutrition!)