Crock Pot Teriyaki Chicken
- 5-6 boneless skinless chicken breasts
- 1 cup sugar or 1/2 cup truvia baking blend
- 1 cup lite soy sauce
- 1/2 cup apple cider vinegar
- 1-2 garlic cloves minced or put through a garlic press
- 1/2 tsp. ground ginger
- 1/4 tsp. black pepper
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
- steamed rice for serving
- sesame seeds optional, for serving
Place chicken in the bottom of a slow cooker. In a bowl, combine sugar (or Truvia), soy sauce, vinegar, garlic, ginger and pepper. Pour over chicken in slow cooker and cover with lid. Cook on low 8 hours or until chicken is tender.
Take chicken out and set aside. Mix together cornstarch and water in a small bowl with a whisk. Pour into the sauce and stir together. Turn crock pot on high. Let thicken for about 30 minutes.
Shred chicken and place back in with sauce. Let heat through and then serve over rice. Sprinkle with sesame seeds and enjoy!
Calories: 372kcal | Carbohydrates: 23g | Protein: 53g | Fat: 6g | Cholesterol: 151mg | Sodium: 671mg | Sugar: 17g