Slow Cooker Teriyaki Chicken

2-3 chicken breasts, each cut in half

3/4 cup sugars

3/4 cup low-sodium soy sauce

6 Tablespoons apple cider vinegar

3/4 teaspoon minced (or ground) ginger

3/4 teaspoon minced garlic

1/4 teaspoon pepper

4 1/2 teaspoons cornstarch

4 1/2 teaspoons cold water


Place the chicken into a slow cooker. In a bowl, combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper. Whisk until the sugar is dissolved. Pour the mixture over the chicken. Cover and cook on high for 3 hours then turn the chicken over and cook for 1 hour on low.

Remove the chicken from the liquid and tear the chicken into smaller pieces, but do not shred. Cover and keep warm. 

Strain the liquid from the crock pot into a sauce pan. Whisk the cornstarch and cold water in a small bowl. Bring the sauce to a boil and then slowly whisk in the cornstarch mixture. Continue to heat the sauce until it thickens.

Pour some of the sauce over the chicken to evenly coat. Serve chicken over rice and top with more teriyaki sauce.

article printed from Just Another Day in Paradise:

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