Crockpot Teriyaki Chicken
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
1 cup soy sauce
3/4 cup water
1/4 cup pineapple juice
2 T. vegetable oil
8 boneless chicken tenders (my tenders were frozen)
2 T. cornstarch
4 carrots sliced diagonally (I microwaved my carrots for about six minutes and added them to the dish at the end, but you could probably cook them with the chicken.)
In bowl, mix all ingredients except chicken and cornstarch. Add chicken to crockpot; pour in sauce and toss gently to coat. Reserve cornstarch for use when chicken is cooked.
Cover; cook on low heat setting 4 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).
When chicken is cooked, remove from crockpot. Strain sauce into a sauce pan and bring to a boil. Mix cornstarch with a little cold water and add it to sauce, stirring until thickened. Pour sauce over chicken and carrots. Serve with rice and soy sauce.
Adapted from www.bettycrocker.com