Slow Cooker Pulled Teriyaki Chicken

Ingredients:

Directions:

1. To the bowl of a slow cooker, add the chicken in a single layer. Season with black pepper.
2. Add the brown sugar, soy sauce, vinegar, ginger, and garlic to a mixing bowl. Whisk together until well combined. Pour over the chicken.
3. Place the lid on the slow cooker and cook on LOW for 3 ½ - 4 hour or HIGH for 2 hours. Make sure to check the internal temperature of the chicken is 165 degrees F before serving.
4. Remove the chicken and shred. Set aside.
5. Pour the sauce from the bowl of the slow cooker into a large pot. Bring to a boil.
6. In a small bowl, whisk together the cornstarch and water. Pour into the boiling sauce and stir to combine. Let the sauce continue to boil for a few minutes to thicken.
7. Add the chicken to the sauce and stir to coat.
8. Serve warn as a sandwich. Place a slice of provolone cheese on the bottom half of the bun and top with a generous portion of the pulled chicken. Add any toppings of you choosing, onion, bell pepper, shredded lettuce, etc. Enjoy!