5-STEP SLOW-COOKER CHICKEN TERIYAKI
- •Place 4 boneless, skinless, chicken breasts into your slow cooker.
- •Top with 1 sliced onion, 3 minced garlic cloves and 1 tablespoon chopped fresh ginger.
- •Add ½ cup soy sauce, ⅓ cup honey, ⅓ cup rice vinegar; season with salt and pepper.
- •Cook on low for 6 hours. Shred the chicken with two forks.
- •Garnish with ¼ cup sliced scallions and 3 tablespoons sesame seeds. Serve with steamed rice.