Slow Cooker Terryaki Chicken

Ingredients:

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  • 1 to 1 1/2 lbs. boneless skinless chicken breasts
  • 1/2 cup granulated sugar
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon ground ginger
  • 1 clove minced garlic
  • 1/8 teaspoon freshly cracked black pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 4 cups hot cooked white or brown rice

Instructions:

In your slow cooker, stir together sugar, soy sauce, vinegar, ginger, garlic and pepper. Place chicken in slow cooker and coat well in soy mixture. Cook on low for 3-4 hours*, turning chicken occasionally.

Once cooked, carefully remove chicken from slow cooker, chop into bite-sized chunks; set aside.

Pour liquid into a medium saucepan and bring to a boil. In a small bowl, whisk cornstarch and water until combined. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then add chicken to the saucepan. Coat chicken with sauce and let heat through.

Serve over cooked rice. Garnish with scallions and/or sesame seeds, if desired.

Enjoy!

TIP

I used 1 1/2 lbs. of chicken, which was fully cooked in 3 hours.


Notes:  http://www.thecomfortofcooking.com/2013/10/slow-cooker-teriyaki-chicken.html

Meagan Hinson

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