Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken
serves 6

2 Tb. cornstarch
2 Tb. cold water
1 cup white sugar
1 cup soy sauce
1/2 cup cider vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1/2 tsp. ground black pepper
1 lb. chicken
hot chili sauce (like Sriaccha, optional)
stir-fry vegetables (optional)

1. Place 1 lb. chicken (2-3 large breasts) in crockpot with 1 cup water. Cook on high for 4-6 hours.
2. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
3. Remove chicken from crock pot and drain the liquid using a strainer, reserving the liquid.
4. Shred chicken with two forks or cut into bite size pieces.
5. Retrun liquid and shredded chicken to pot and stir in the thickened sauce.
6. Add hot chili sauce, to taste, adn cooked vegetables (optional).
7. Cook on low for 2 more hours, or until hot and ready to serve. Serve over rice.