Crock Pot Chicken Teriyaki

• 1 12 lbs boneless chicken breasts
• 13 cup honey
• 13 cup low sodium soy sauce
• 12 cup rice wine vinegar
• 1 medium onion
• 2 large garlic cloves, minced
• 1 inch gingerroot, peeled and minced
• 14 teaspoon black pepper
• 20 ounces frozen stir fry vegetables

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.

chicken breasts, honey, soy sauce, rice wine vinegar, onion, garlic, gingerroot, black pepper, vegetables

Taken from www.food.com/recipe/crock-pot-chicken-teriyaki-525509 (may not work)