Slow Cooker Teriyaki Chicken

Serve this Slow Cooker Teriyaki Chicken over rice, you don’t want any of that delicious, sticky sauce going to waste.

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• 2 lbs boneless chicken breasts (or leg quarters)
• 1/4 cup brown sugar
• ½ cup soy sauce
• 2 tablespoons cider vinegar
• ½ teaspoon ground ginger

itemprop="recipeIngredient" style="box-sizing: border-box; margin-left: 20px;">1 clove minced garlic

⅛ teaspoon pepper

2 teaspoons cornstarch

2 teaspoons water

1. Place chicken in the crockpot.
2. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
3. Remove chicken from slow cooker, chop into cubes, and set aside.
4. Strain the cooking liquid into a skillet and bring to a boil.
5. In a small bowl whisk cornstarch and water until combined.
6. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
7. Coat chicken with sauce and let heat through.

source:https://flavorite.net/slow-cooker-teriyaki-chicken/

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