Teriyaki Chicken

5 to 6 lbs boneless skinless chicken breasts, thighs or mixture of both
(if you have a small family or a small crock pot you can cut this recipe in half, or even 1/3 easily)

For the sauce mix the following in a bowl
1 1/2 C brown sugar
1 1/2 C soy sauce
1 1/2 tsp ground ginger (fresh grated ginger works great if you have it as well) or to taste
3 to 4 cloves fresh garlic (chopped) or to taste (you can use garlic powder, dried garlic or another equivalent, but fresh is best)
4 1/2 T white vinegar (rice vinegar if you have it works also)
1/4 C sesame oil (you can substitute olive oil if you don't have sesame oil)

Stir the sauce well and pour over the chicken in the crock pot. I just put the chicken in still frozen unless I am in a hurry. Cook on low for 6 hours or high for 3 hours or until done. Use a fork to shred the chicken and stir it into the sauce. Serve over the rice of your choice. Enjoy!

This recipe will easily feed our family of 8 twice. We often freeze the leftover chicken and save it for a day when we don't feel like cooking. It is also a great recipe to use for when we are having another family over for dinner. If you only want enough to feed five or six people, you can use the following measurements and a smaller crock pot.

2 lbs boneless chicken

For the Sauce:

1/2 Cup Soy Sauce

1/2 Cup Brown Sugar

1/2 tsp ground ginger

1 to 2 cloves fresh garlic

1 1/2 T white vinegar

2 T sesame oil