SLOW COOKER TERIYAKI CHICKEN
- 4 boneless, skinless chicken breasts
- ½ cup soy sauce
- ½ cup brown sugar
- 1 tablespoon sesame oil (or vegetable oil)
- 1 tablespoon rice wine vinegar (or white vinegar)
- 4 cloves garlic, minced
- ¼ teaspoon ginger powder
- ¼ teaspoon pepper
- Place chicken breasts in the base of slow cooker.
- Whisk together soy sauce, brown sugar, sesame oil, rice wine vinegar, garlic, ginger powder, and pepper.
- Pour sauce over chicken breasts.
- Cook on high for 5-6 hours or low for 7-8 hours. Shred chicken.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/07/25/slow-cooker-teriyaki-chicken/
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