2 lbs boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion
1/2 cup honey
1/2 cup soy sauce (Bragg liquid amino)
1/4 cup rice wine vinegar
1 Tbsp. chopped fresh ginger
1/8 tsp. ground black pepper
1/4 cup cold water
3 Tbsp. organic cornstarch
(optional toppings: sliced scallions & toasted sesame seeds)
Add chicken breasts to the bottom of your slow cooker in a single layer.
In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, & black pepper. Pour mixture on top of the chicken breasts. Cover slow cooker, & cook on high for 4-5 hours, or until the chicken is cooked through & shreds easily with a fork.
Remove the chicken with a slotted spoon to a separate bowl & shred it using two forks.
Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
In a separate bowl, whisk together the cold water & cornstarch until the cornstarch is dissolved & no longer lumpy. Pour the cornstarch mix into the teriyaki sauce mixture, & whisk to combine. Bring the mixture to a boil over medium-high heat, & let boil for approx. 1-2 minutes or until thickened. Remove from heat, & pour sauce on top of the shredded chicken. Toss to combine.
Serve over brown rice or quinoa topped with scallions (green onions) & toasted sesame seeds if desired.