Slow Cooker Chicken Teriyaki Bowls

Slow Cooker Sunday has returned for the first day of 2017.  I saw this recipe on one of my favorite food blogs "Gimme Some Oven" and made it today.  I love a good Teriyaki Chicken over sticky rice (Wow Bao Chicago) and this is a perfect homemade recipe using a homemade teriyaki sauce. 

I made Jasmati rice and molded it to serve in an individual bowl topped with the 
teriyaki chicken. 

2 lbs. boneless skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion (I used sweet)
1/2 cup honey
1/2 cup soy sauce
1/4 cup rice vinegar
1 Tablespoon fresh grated ginger
1/8 teaspoon freshly ground pepper
1/4 cup cold water
3 tablespoons cornstarch
(Optional toppings:  sliced scallions and toasted sesame seeds)

Add the chicken to the bottom of your slow cooker in a single layer.

In a separate bowl, whisk together the garlic, onion, honey, soy, rice wine vinegar, ginger and black pepper until combined.  Pour the mixture on top of the chicken breasts.

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Cover slow cooker and cook on high for 4-5 hours.

Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks.  Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan (I used my wok).  

Meanwhile, in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy.  Pour the cornstarch mixture into the teriyaki sauce mixture, and whisk to combine.  Bring the mixture to a boil over medium high heat, and let boil for about 1-2 minutes or until thickened.  

Remove from heat and add the shredded chicken to the teriyaki sauce.  Toss to combine.  Keep on very low heat.  Serve over rice.