Crockpot Teriyaki Chicken

Step 1

Place the chicken breasts in a slow cooker and pour in 1/4 cup water so it seeps under the chicken and set the heat to Low.

Step 2

In a medium bowl, whisk together another 1/4 cup water and the cornstarch, then whisk in the granulated sugar, brown sugar, soy sauce, vinegar, garlic, ginger and pepper.

Step 3

Pour the sauce over the chicken, cover and cook on Low for 3 1/2 to 4 hours, or until the meat shreds easily with a fork. Remove any fat and shred the chicken.

Step 4

Return the chicken to the slow cooker and stir to coat with the sauce. Turn the slow cooker to Warm until ready to serve. Serve with white or brown rice and garnish with sesame seeds and sliced green onion, if desired.