Teriyaki Chicken Bowls


2 pounds boneless, skinless chicken thighs

1/2 cup soy sauce (I don't recommend less sodium)

1/2 cup brown sugar

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

1 tablespoon ketchup

1/2 teaspoon red pepper flakes

2 tablespoons toasted sesame seeds (optional)

Thickening Sauce:

2 tablespoons corn starch

2 tablespoons water


1.  Place chicken thighs in crock pot.

2.  Whisk together remaining ingredients in a bowl and pour over chicken.

3.  Cover and cook on low for 6-7 hours or 3-4 on high.  Serve over rice.

4.  If you would like to thicken the sauce, remove sauce from crockpot and bring to boil in saucepan.  In separate bowl, combine cold water and corn starch.  Add corn starch mixture to sauce and stir until it thickens.  Continue to add more corn starch/water until sauce reaches desire thickness.