Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki

Ingredients

Serves 6

2 lbs / 900 gr chicken breast, cut into 1½-inch chunks

⅔ cup soy sauce (or coconut aminos)

3 tablespoons rice vinegar (or cider vinegar)

3 tablespoons honey (pick one with a mild taste)

3 tablespoons brown sugar (or coconut sugar to keep it paleo)

1 garlic clove, minced

1 tablespoon freshly grated ginger

2 tablespoons water

1 tablespoon cornstarch (or arrowroot powder)

Directions

Lightly grease the insert of your slow cooker and place chicken in the bottom.

In a bowl combine soy sauce, vinegar, honey, sugar, garlic, and ginger.

Pour over chicken, cover with the lid, and cook on high for 3 to 4 hours or low for 6 to 8 hours.

30 minutes before the chicken is cooked, in a small bowl combine water and cornstarch. Stir slurry into the chicken and sauce and finish cooking until the sauce thickens.

Serve over rice.