My girls love teriyaki chicken on rice, and this version utilizes a slow cooker to simplify meal preparation and allow me to get more done in the process. I hope you enjoy it as much as they do. I used a combination slow cooker - roaster so that the sauce can be boiled and reduced without having to be poured into another pan, making cleanup easier.

Ingredients:

1 Split fryer or 4 large chicken breasts
1 tbsp honey
1/2 cup soy sauce
3 tbsp champagne vinegar
1 tbsp chicken demi-glace
1 tsp ground ginger
1-2 cloves minced garlic
1/8 tsp fresh black pepper
2 teaspoons cornstarch
1/4 cup water

Helpful Gear:

Combination Slow Cooker - Roaster

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Step 1: Getting Started

In the slow cooker, mix the soy sauce, honey, vinegar, ginger, garlic, demi-glace and pepper. Add the chicken to the slow cooker and toss to coat. Cook on "slow cook" for 3-4 hours, turning the chicken occasionally.

Step 2: Sauce Time

Once the chicken is cooked, remove the chicken and set aside. Turn the heat up on the roaster and bring to a boil. In a small bowl, whisk together cornstarch and water until combined then add the cornstarch mixture to the boiling liquid and simmer for about 5 minutes.