Crockpot Teriyaki Chicken

-4 large chicken breasts (about 2 lbs.)

-3 cloves of garlic, pressed or minced

-1/2 c. white onion, chopped

-1/2 c. honey

-1/4 c. brown sugar

-2/3 c. soy sauce

-1/2 c. rice wine vinegar

-1/4 tsp. black pepper

-2 TBS freshly grated ginger (do not use powdered)

-1/4-1/3 c. Ultra Set or Clear Jel

To add right before thickening and serving:

-1/2 TBS freshly grated ginger

-2 TBS brown sugar

-2 TBS soy sauce

2 TBS rice wine vinegar

-optional: 1-2 tsp. lemongrass


-Green onions

-Sesame seeds (black and white mixed would look awesome)

1. Place chicken breasts in the bottom of crock pot. Whisk garlic, onion, honey, brown sugar, soy sauce, vinegar, pepper and ginger together. Pour over chicken. Cover crockpot. 

2. Cook on high for 4 hours, or until chicken pulls apart easily. If you have the time and are home, cook on high for 2 hours and then turn down to warm for 4-5 hours. The "low and slow" method makes the chicken extra juicy and help prevent dry chicken. 

3. Remove chicken from crockpot using a slotted spoon. Stir in the extra ginger, brown sugar, soy sauce and vinegar. Add lemongrass, if desired, for an extra layer of flavor. Stir in Ultra Set.

4. Serve with sticky rice and a side of steamed veggies. Slice or shred chicken. Top rice with teriyaki sauce. Place sliced chicken on top. Sprinkle with sesame seeds and green onions. Or you can shred chicken, combine with sauce and then top over rice. 

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