Teriyaki Crockpot Chicken (Print Version)

# Ingredients:

01 - 1 ½ lbs chicken thighs.
02 - ⅔ cup soy sauce (low-sodium).
03 - 3 tablespoons honey.
04 - 3 tablespoons rice vinegar.
05 - 3 tablespoons brown sugar.
06 - 1 clove garlic, finely chopped.
07 - 1 tablespoon ginger, freshly minced.
08 - 1 tablespoon cornstarch.
09 - 2 tablespoons water.
10 - Sprinkle of sesame seeds.
11 - Chopped green onions for garnish.
12 - Serve with rice or quinoa.

# Instructions:

01 - Put the chicken into the crockpot.
02 - Stir together soy sauce, vinegar, sugar, honey, garlic, and ginger in a mixing bowl.
03 - Pour the sauce over the chicken.
04 - Set cooker to high for 2 hours or low for 4 hours until done.
05 - Remove the chicken and shred it with two forks.
06 - Pour the sauce through a strainer into a saucepan.
07 - Combine cornstarch and water, then stir it into the sauce.
08 - Heat the sauce while stirring until it thickens, about 1-2 minutes.
09 - Add the shredded chicken back into the sauce and stir well.
10 - Serve over rice. Top with sesame seeds and green onions.

# Notes:

01 - Stays good for up to 4 days in the refrigerator.
02 - Warm up leftovers in the microwave or in a pan.
03 - Can be frozen for 3 months.

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