Good For You Gluten Free
Living the healthy, gluten-free life
October 15, 2015
4 hrs 15 mins
4-6 boneless, skinless chicken breasts (cleaned and patted dry)
2 cloves of minced garlic
1/2 cup honey
1/2 cup tamari (gluten-free soy sauce) - low sodium
1/4 cup rice vinegar
1 tbsp fresh grated ginger
4-5 cranks of black pepper
1/2 cup chopped white or yellow onion
Sesame seeds (optional)
Chopped green onions (optional)
1/4 cup water
2 tbsps cornstarch or arrowroot powder
In a large bowl, whisk together garlic, honey, tamari, rice vinegar, ginger, and pepper. Add onions to mixture. Set aside.
Add single layer of chicken breasts to bottom of Crock Pot.
Cover chicken with wet mixture. Set Crock Pot to cook on high for 4-5 hours.
At the end of the cooking cycle, remove chicken from Crock Pot and shred with fork in a clean bowl. Set aside.
Add remaining sauce from slow cooker to a saucepan, bring to rolling boil.
In a separate bowl, combine water and cornstarch. Whisk until lumps are gone, then add to saucepan and whisk until sauce thickens, about 5 minutes.
Pour teriyaki mixture over shredded chicken (use as much or as little of it as you want depending how saucy you want it).
Place shredded chicken over rice, add sesame seeds and/or green onions (optional). Enjoy!