Teriyaki Chicken in the Crock Pot

So I decided to take my Chicken Teriyaki Bites recipe and throw it into the crockpot and see how it turned out.  I doubled the recipe, and ended up adding some water to it in order to try to coat the chicken. I wished I had left the water out, because although it looked good the first couple of hours by the end the sauce was too runny.  It had a great flavor, but it was just very liquidy and not thick.  We served it over rice, so it turned out OK, but I'd rather it be thicker next time.

I am still tweaking it, so if you make this, let me know how it turns out.  I have a feeling this recipe may change again in the future.  Mine was done in 6 hours on low but of course check your chicken and make sure that it is done before serving, just in case.

This is the recipe I used (these are the doubled amounts and WITHOUT the water, so it should turn out correct this way)...

Teriyaki Chicken Bites in the Crock Pot

written by Rachel L - http://cookingformyfamily.blogspot.com

3 pounds chicken breast, cut into bite size pieces  (that was 6 breasts)

2 tablespoons cornstarch

1/2 cup honey

1 cup brown sugar

1 cup soy sauce

1/4 cup apple cider vinegar

1/2 teaspoon ground ginger

1 tsp garlic powder

1/2 tsp pepper

Throw all ingredients into the crock pot and stir well.  Set to cook on low for 6 hours.  Stir every hour (this may not be necessary, but I did this because the liquid did not fully coat the chicken). Serve over rice or eat by itself.