Crockpot Teriyaki Chicken

This recipe is so quick and easy. I just throw in the chicken frozen and it cooks all afternoon. It's versatile too, since it works with about any meat. If all I had was canned meat, it would still be delicious. To use canned meat, I would heat the sauce until thick on the stove and then add the meat before serving over rice. It's delicious any way you serve it!

3 Tbsp cornstarch
2/3 cup brown sugar, packed
1/2 cup water
1/2 cup soy sauce
1/2 cup cider vinegar
2 tsp minced garlic
1/2 - 1 tsp ground ginger, depending on how much kick you like
1/2 tsp pepper
4-5 boneless, skinless chicken breasts

Mix all the sauce ingredients together in the crockpot. Add chicken and turn to coat. Cook on high for 3-4 hours. Turn the chicken over a couple of times during the cooking process to make sure it is all well coated with sauce. Serve with rice and stir-fry veggies for a full meal.

This sauce is also great on pork or beef. I think it would be fabulous on salmon as well. I like to freeze the leftover sauce to drizzle over rice or stir-fry another time.

If you don't have a crockpot, you can bake this in the oven. Prepare as above in a 9x13 pan. Cover with foil and bake at 350 degrees for 45 minutes or so, until the chicken juices run clear and the sauce has thickened a little.

Note: To do this as a freezer to crockpot meal, mix all the sauce ingredients in a gallon ziplock bag except for the cornstarch. (It breaks down when stored in the freezer and does not end up working right as a thickener.) Add the chicken breasts to the bag and freeze. When cooking in the crockpot, cook on high for 3-4 hours. Mix the cornstarch with a little cold water and add to the pot during the last 30 minutes of cooking time or thicken to desired consistency using Ultra Gel or Ultra Sperse.