Crock Pot Teriyaki Chicken and Roasted Brussel Sprouts

6 boneless skinless chicken breasts (I used frozen)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked sprouted brown rice
chopped chives (optional)

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice. Top with chopped chives if desired.
Roasted Brussel Sprouts

2 lb. bag brussel sprouts, ends trimmed off and quartered
4 Tbs. olive oil
1 1/4 tsp kosher salt
3/4 tsp. black pepper

Put all ingredients in a ziploc bag and shake to mix then transfer to a roasting pan and cook at 400 degrees for 40 minutes or until tender and golden.

* chicken recipe originally from http://lakelurecottagekitchen.blogspot.com/2011/08/crock-pot-teriyaki-chicken.html