Crockpot Teriyaki Chicken: A Sweet and Savory Delight

Place the chicken breasts (or thighs) in the bottom of the crockpot. If you prefer a more shredded chicken, you can use thighs, as they stay more tender during the slow cooking process.
Make the Teriyaki Sauce:

In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour this mixture over the chicken in the crockpot, ensuring the chicken is well-coated.
Slow Cook the Chicken:

Cover the crockpot with its lid and cook on low for 4-6 hours, or on high for 2-3 hours. The chicken should be fully cooked and tender, easily shreddable with a fork.
Thicken the Sauce:

Once the chicken is cooked, remove it from the crockpot and set it aside. In a small bowl, combine the cornstarch and water, stirring until smooth. Add this slurry to the liquid in the crockpot and stir well to combine. Cover and cook on high for an additional 10-15 minutes, until the sauce thickens.
Shred the Chicken:

While the sauce is thickening, shred the chicken with two forks. Return the shredded chicken to the crockpot and stir it into the thickened sauce, making sure it’s evenly coated.
Serve and Garnish:

Serve the Crockpot Teriyaki Chicken over a bed of rice or alongside steamed vegetables. Garnish with sesame seeds and sliced green onions for added flavor and texture.
Serving and Storage Tips: