Shredded Chicken Teriyaki - Slow Cooker

Lightly grease your slow cooker. Trim the fat off the chicken breasts and place in the slow cooker.

In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic and pepper.

Pour sauce over the chicken and place the lid on. Cook on low for 6-8 hours OR on high for 3-4 hours (times may vary depending on how hot your slow cooker gets).

Once chicken is tender and falling apart, take it out of the slow cooker and shred it with two forks. Set aside. This is also a good time to cook rice or veggies (whatever you'd like to serve on the side.)

Move the sauce carefully from the slow cooker into a medium saucepan. In a small bowl or in the measuring cup, whisk together the cornstarch and cold water until cornstarch is completely dissolved. Then whisk that slurry into the sauce. Bring to a boil over med-high heat and simmer until thickened (should be a syrupy consistency). This will only take a few minutes.

Pour sauce over the shredded chicken and toss to combine. Top individual servings with green onions and sesame seeds, if you'd like.