#187: Crockpot Teriyaki Chicken

This isn't very pretty, but it is quite yummy!  I will definitely make this again, but next time I'll make just a few changes/additions.
I ended up shredding my chicken because it was so moist and just falling apart as I tried to get it out of the crockpot.  I added the shredded chicken right on top of the brown rice.  Next time I will add some water chestnuts, a few sliced green onions, and crispy chinese noodles.  The original recipe was good, but it needed a little texture in my opinion.  The above additions should solve that problem!!  This chicken would also be great in a salad. 

**Update 5/27: I made this again for dinner last night but to my bowl of chicken and rice I added sliced water chestnuts, sliced green onion and crispy Chinese noodles....OH MY GOODNESS I LOVED this!  I even ate it again for lunch reheated today and I do NOT eat reheated chicken.  I am already looking forward to lunch again tomorrow.  For my lunch, I also added sauteed orange peppers...even better.  MAKE THIS!**

Boneless, skinless chicken breasts (I used 1.25 lbs of chicken tenders)
1 Tbs. cornstarch
1/2 cup cold water
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup vinegar
1 garlic clove minced
1 tsp. ginger (I omitted only b/c I didn't have any on hand)

Combine in saucepan and stir over medium heat until thickened. Put over chicken tenders or chicken breasts in crock pot on low for 6-8 hours. Serve over rice.

I wanted to freeze this recipe so I made the sauce and let cool.  Then I combined it with the chicken and froze.  When I was ready to use it, I stuck it in the fridge to defrost overnight and then stuck it in my crockpot still mainly frozen in the morning and let it cook on low all day.