SLOW COOKER TERIYAKI CHICKEN

SLOW COOKER TERIYAKI CHICKEN 2 lbs boneless chicken breasts, cut into chunks ¼ cup brown sugar ½ cup soy sauce 2 tablespoons apple cider vinegar ½ teaspoon ground ginger 1 clove garlic (minced) ⅛ teaspoon pepper 2 teaspoons cornstarch 2 teaspoons water ¼ chopped red bell pepper (optional) sesame seeds Cut your chicken breasts into chunks. Place the chicken in the crockpot. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours. Remove chicken from slow cooker, set aside. Strain the liquid from the crock pot into a skillet and bring to a boil. In a small bowl whisk cornstarch and water until combined. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in. Coat chicken with sauce and let heat through. Sprinkle with sesame seeds just prior to serving.