SLOW COOKER CHICKEN TERIYAKI

SLOW COOKER CHICKEN TERIYAKI 1 1/2 lbs boneless, skinless chicken breasts 1 tablespoon grated ginger 1/2 cup teriyaki glaze (not teriyaki sauce) 1 heaping tablespoon orange marmalade 2 cloves grated or minced garlic 2 tablespoons water 1 tablespoon cornstarch 1 tablespoon toasted sesame seeds prepared rice, for serving Spray a 3 1/2-4 quart slow cooker with nonstick cooking spray. Put the chicken breasts in the bottom of the slow cooker. In a small bowl, combine the ginger, teriyaki glaze, orange marmalade and garlic. Mix well and pour over the chicken. Cook on low for 6 hours, or until the chicken is cooked through. Remove the chicken to a plate and shred or cut into bite-sized pieces. Pour the liquid into a saucepan. Return the chicken to the slow cooker. In a small bowl, combine the 2 tablespoons of water and 1 tablespoon of cornstarch. Add to the pan with the liquid. Cook over medium-high heat until the liquid has thickened, then pour back into the slow cooker and stir to coat the chicken. Stir in the sesame seeds. Serve over prepared rice.