There’s nothing that tastes better than juicy chicken breasts simmered in a flavorful, thick, sweet and savory sauce. Just toss everything in the crock pot and leave it to cook or double the batch for an easy freezer meal.
In a small bowl mix together the soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger.
Place the chicken breasts in a layer at the bottom of the slow cooker and pour the sauce mixture over the top.
Cook on low for 5 hours or high for 3 hours, until a meat thermometer reads 165F.
When the chicken is cooked remove it from the slow cooker and place it into a large bowl or on a platter and shred it using two forks.
Carefully pour the remaining sauce from the crockpot into a small saucepan.
Mix the cornstarch into the water to make a slurry. Pour the cornstarch slurry into the sauce in the saucepan and heat on the stovetop over medium heat for about 5 minutes, until the sauce has thickened.
Pour the thickened sauce over the top of the shredded chicken and toss gently to coat.
Garnish with chopped green onion and sesame seeds and serve over hot cooked rice.
Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen and stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator over night, place the chicken teriyaki in a large pot on the stovetop over medium heat and cook until heat through. Alternatively, the chicken teriyaki can be reheated in the microwave.Freezer Meal:If you would like to make this recipe a freezer meal:
Mix the sauce together as in step 1.
Place the chicken breasts into a gallon-sized sealable freezer bag.
Pour the sauce mixture into the bag with the chicken and shake gently to coat the chicken.
Remove as much air from the bag as possible and seal it shut. Label the bag with the name of the recipe, the date, and cooking instructions.
Place in the freezer for up to 3 months.
To use the freezer meal, thaw it in the refrigerator overnight, place the contents of the bag into the slow cooker and continue from step 3 in the recipe.
Because slow cookers cook at different rates, make sure that your chicken is fully cooked before consuming. A meat thermometer inserted into the thickest part of the chicken should read 165F.
Keep your chicken in whole breasts. Because the chicken is naturally low in fat, cut-up breasts will be more dry and tough.