Crockpot Teriyaki Chicken (Print Version)

# Ingredients:

01 - 1.5 lbs of chicken thighs.
02 - 2/3 cup soy sauce (use less salty one).
03 - 3 tablespoons of rice vinegar.
04 - 3 tablespoons of honey.
05 - 3 tablespoons of brown sugar.
06 - 1 garlic clove, finely chopped.
07 - 1 tablespoon of fresh ginger, minced.
08 - 2 tablespoons of water.
09 - 1 tablespoon of cornstarch.
10 - Sesame seeds for sprinkling.
11 - Chopped green onions for garnish.
12 - Cooked rice or quinoa to serve.

# Instructions:

01 - Place the chicken into the slow cooker.
02 - Combine the soy sauce, rice vinegar, honey, sugar, garlic, and ginger in a bowl.
03 - Pour the sauce over the chicken in the cooker.
04 - Let it cook on high for about 2 hours or on low for 4 hours until it softens.
05 - Remove the chicken and shred it using a couple of forks.
06 - Drain the liquid sauce into a saucepan.
07 - Mix water with cornstarch, then add it to the sauce.
08 - Warm the sauce on the stove while stirring for 1-2 minutes until it gets thick.
09 - Add the shredded chicken back into the sauce and stir.
10 - Serve it over a bowl of rice or quinoa. Add green onions and sesame seeds on top.

# Notes:

01 - Stays good in the fridge for 4 days.
02 - Reheat using a microwave or skillet.
03 - You can freeze it for up to 3 months.

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