Crock Pot Teriyaki Chicken

I love this recipe.  I found it on the Well Plated website and is it ever delicious and easy.  I just modified it a bit.  Instead of using chicken thighs I used chicken breasts  and I substituted 1 teaspoon granulated garlic for the garlic clove. 

Everything is cooked together in a crock pot for 4 hours -  if using the low setting.  The breasts are removed and shredded. Set the shredded chicken aside.  Now you are ready to make the Teriyaki Sauce that coats the chicken. The cooking liquid is strained and then added to a cornstarch and water mixture.   Cook until the sauce is thick and glossy.  Add the shredded chicken to the sauce and coat well.  Spoon some of the chicken over some rice.   Sprinkle with some sesame seeds and green onions - if desired. 

This recipe is great to make for dinner an it is  great for lunches at work. Just heat and serve. 

Crock Pot Teriyaki Chicken
From Well Plated and Adapted Slightly by From My Southwest Kitchen

Ingredients:

1 1/2 pounds boneless, skinless chicken thighs (breasts) 

2/3 cup low sodium soy sauce 

3 tablespoons rice vinegar 

3 tablespoons honey 

3 tablespoons brown sugar 

1 clove minced garlic (1 teaspoon granulated garlic)

1 tablespoon minced fresh ginger 

2 tablespoons water 

1 tablespoon cornstarch 

Toasted sesame seeds, for serving 

Chopped green onions, for serving 

Prepared brown rice, quinoa, or other whole grain, for serving

Directions:

1. Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
2. In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, (or granulated garlic) and ginger. Pour over the chicken thighs.
3. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
4. In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1-2 minutes. Remove from heat.
5. Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

Makes 6 servings

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