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
Kiki Walker Wellness
Kiki brings her unique take on health and wellness to the North Shore.