Chicken Teriyaki Bowl

Place the chicken breasts· 2 lbs in the bottom of a slow cooker.

In a small bowl, stir together the garlic· 2 teaspoons, ginger· 2 teaspoons, honey· 1/4 cup, brown sugar· 1/4 cup, soy sauce· 1/2 cup, rice vinegar· 2 tablespoons, and sesame oil· 1 tablespoon. Pour over the chicken.

Cook on high for 3-4 hours or low for 6-7 hours.

Remove chicken from the slow cooker and shred with two forks.

Pour the sauce in the slow cooker through a strainer into a sauce pan. Bring mixture to a simmer over medium heat.

In a small bowl, mix the cornstarch· 2 tablespoons with water· 1/4 cup. Pour mixture into the sauce pan. Stir and bring to a boil for a few minutes to thicken.

Pour sauce over chicken and toss to coat. I like to keep the mixture in the crockpot on warm. Serve over rice and broccoli!