Crock Pot Chicken Teriyaki

One of the best things about dump dinners is that they’re often freezer-friendly — meaning you can prep (or bulk prep!) in advance, pack away, then use whenever you’re ready

• Ready In: 6 hrs 15 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs boneless chicken breasts
• 1⁄3 cup honey
• 1⁄3 cup low sodium soy sauce
• 1⁄2 cup  rice wine vinegar
• 1  medium onion
• 2  large garlic cloves, minced
• 1  inch gingerroot, peeled and minced
• 1⁄4 teaspoon black pepper
• 20  ounces  frozen  stir fry vegetables

Directions

1. Step 1 – Place the chicken breasts in the slow cooker.
2. Step 2 – Mix together the honey, soy sauce, rice vinegar, garlic, onion , ginger and pepper and pour over the chicken breasts.
3. Step 3 – Cook on low for 6 hours.
4. Step 4 – After the 6 hours remove the chicken breasts from the slow cooker with a slotted spoon and place in a bowl, shred with forks.
5. Step 5 – In a separate bowl mix the cold water and cornstarch until it is smooth and not lumpy.
6. Step 6 – Pour the Terikyaki sauce from the slow cooker into a sauce pan and add the cornstarch mixture.
7. Step 7 – Bring to a boil and cook for 1-2 minutes or until the sauce thickens.
8. Step 8- Pour the sauce over the chicken and toss.