I have a confession to make. Most crockpot meals terrify me. They don't terrify me like a zombie clown, a flock of rabid birds, or a dirty dish rag but mainly because they have cream of ______ soup in them, and I refuse to use that soup in any meal. There is enough sodium in those cans of soup to put the Dead Sea to shame. I was all excited when I found this recipe because there is no soup involved. Hip hip! I made it, we loved it. The teriyaki sauce is homemade, and it is wonderful. This is a quick meal to make too. Added bonus!
1 1/2 pounds chicken breasts (the original called for chicken thighs, but I prefer breasts)
1/4 c plus 2 T soy sauce
1/4 c plus 2 T sugar
3 T cider vinegar
1/2 t ground ginger
1/2 t minced garlic
1/8 t pepper
1 T corn starch
1 T water
green onions, chopped
Put the chicken into your crockpot and set to low. Combine the sugar, soy sauce, cider vinegar, ginger, garlic, and pepper. Pour over the chicken. Cook on low for 3-4 hours.
Prepare white rice according to package directions.
When the chicken is done, remove it to a plate and set aside. Pour the sauce into a saucepan and heat over medium-high heat. In a small bowl, combine the water and cornstarch. Once the sauce is boiling, add the cornstarch mixture. Stir until thickened.
Put the rice on a serving platter, top with chicken, spoon the sauce over the top, and finish it up with the green onions.