Slow cooker chicken teriyaki

(drastically modified from https://www.framedcooks.com/2015/01/slow-cooker-chicken-teriyaki.html)

• 6 chicken breasts
• 3/4 c. low salt soy sauce
• 1/4 c. rice vinegar
• 1/4 c. mirin
• 1/8 c. shaoxing
• juice of 3 medium oranges
• 2 tsp sesame oil
• 2 tsp minced ginger
• 3 TBS brown sugar
• 1.5 TBS honey
• 3 cloves garlic, minced
• 4 tsp corn starch

Put chicken breasts in slow cooker.  Mix together all remaining ingredients except corn starch in a bowl.  Pour over chicken.

Cook on high for 4 hours, stirring and rotating chicken partway through.

Remove chicken from cooker and turn cooker to high.  Mix corn starch with a little cold water and stir into cooking liquid.  Meanwhile, shred cooked chicken with two forks.  Return chicken to cooker.

Notes:
This makes a very large quantity (i.e., a double batch), at least 9 servings.  Halve for a more reasonable size.

This amount of corn starch didn't thicken the sauce much--it was barely noticeable.  Maybe double corn starch next time.