Slow-Cooker Chicken Teriyaki

Happy Sunday! What a gorgeous day out here. Perfect temperature, perfect sun level, perfect day to be outside! So, rather than whip up something labor intensive and time consuming I thought it was yet another great day to use the crock pot! Few things are harder to resist than classic chicken teriyaki. This recipe is so easy and so quick there's no reason that you shouldn't be making it right now.
Today I made the sauce, put everything in the crockpot and then went outside. I spent two hours frolicking around with zebra finch and hedgehog handy before returning to a scrumptious lunch

Beautiful.

Look at the way the sesame seeds cling to the succulent chicken. The way the pasta twirls around the meat. The way the paprika adds the finishing touches... Oh la la.

Ideal shape for a Bloomin' Onion

2.5 pound boneless, skinless chicken breasts
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
4 tsp cornstarch dissolved in 6 tbls water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.

Pour over chicken.

There's no way to make chicken photogenic

 Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.

Sprinkle with sesame seeds and serve over rice or noodles.