Crock-Pot Teriyaki Chicken
Yummy slow cooker Teriyaki Chicken made in the slow cooker. Better than a restaurant! Can be made ahead as a freezer meal.
- 4-6 Boneless Skinless Chicken Breasts
- 2 Cloves garlic minced
- 1/2 Cup Yellow Onion chopped
- 1/2 Cup Honey
- 1/2 Cup Soy Sauce
- 1/4 Cup Red Wine Vinegar or Apple Cider Vinegar
- 1 Tablespoon Fresh Ginger grated
- 2 Teaspoons Corn Starch
In a medium mixing bowl, mix the garlic, onion, honey, soy sauce, rice vinegar, and ginger.
Add the chicken to the bottom of a 4 qt or larger crock-pot.
Pour the liquid over the chicken.
Cover and Cook on LOW for 4-5 hours.
Spoon the liquid into a sauce pan and whisk in the corn starch over low heat until the sauce thickens.
Slice the chicken or shred with a fork and serve with sauce over rice.
Freezer Meal: Label a gallon size ziploc with the recipe name and cook time. Add all the ingredients to the ziploc. Press as much air out of the bag as possible and seal. Lay the bag flat and freeze.
Remove the bag from the freezer the night before cooking. Thaw in the refrigerator in a bowl. Dump the contents of the bag into the slow cooker and cook according to the instructions.