Slow Cooker Chicken Teriyaki

Ingredients

• 3 lbs boneless skinless chicken breasts
• 3/4 cup low sodium soy sauce
• 1/4 cup + 2 Tbsp apple cider vinegar
• 1/3 cup packed light-brown sugar
• 1/4 cup honey
• 3 Tbsp orange marmalade
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, finely minced
• 1/2 tsp freshly ground black pepper
• 1 1/2 Tbsp cold water
• 1 1/2 Tbsp cornstarch
• Cooked long grain white rice, for serving
• Sesame seeds, for garnish, optional

Directions

1. Add the chicken to your slow cooker and leave it there while you mix the sauce. In a mixing bowl, whisk the soy sauce with the apple cider vinegar, then add the light-brown sugar, honey, orange marmalade, ginger, garlic, and pepper. Pour this over the chicken, put on the lid, and cook on low heat for 4 – 5 hours.
2. Lift the chicken out of the slow cooker and shred it. Set a medium saucepan under a fine mesh strainer, then pour the cooking liquid from the slow cooker through the strainer into the pan. In a small mixing bowl, whisk the cornstarch with 1 1/2 Tbsp cold water. Stir that mixture into the saucepan liquid, set the pan over medium high heat, and keep stirring until it comes to a gentle boil.
3. Let the sauce boil gently for about 20 seconds, until it thickens. Put the shredded chicken back into the slow cooker, then pour the teriyaki sauce from the saucepan over the top. Toss everything gently so the chicken is coated evenly. Serve warm over cooked rice, with sesame seeds if you want them, and diced fresh pineapple if you’d like.