1. In a small sauce pan, add 1 cup of water, coconut sugar, coco aminos, honey, garlic, and ginger and heat over medium heat.
2. In a small bowl, mix cornstarch and 1/4 cup of water together until the cornstarch has dissolved. Add the cornstarch mixture to the sauce pan and whisk to combine.
3. Heat the sauce for 5-10 minutes or until the sauce has thickened.
4. Place chicken breasts in a slow cooker and pour sauce over the chicken to coat evenly. Cook on high for 3-4 hours or low for 6-8 hours. If cooking in an Instant Pot, add the chicken and sauce to the pressure cooker, close the lid and make sure you are NOT venting. Select the Poultry setting which should be pre-programmed to cook for 20 minutes.
5. Once the chicken is cooked, remove it from the slow cooker and shred with two forks or chop with a sharp knife into small pieces.

To Freeze and Cook Later

1. In a small sauce pan, add 1 cup of water, coconut sugar, coco aminos, honey, garlic, and ginger and heat over medium heat.
2. In a small bowl, mix cornstarch and 1/4 cup of water together until the cornstarch has dissolved. Add the cornstarch mixture to the sauce pan and whisk to combine.
3. Heat the sauce for 5-10 minutes or until the sauce has thickened.
4. Once the sauce has cooled, combine the teriyaki sauce and chicken breast in a gallon-sized plastic freezer bag and freeze for up to to three months.
5. When ready to cook, thaw overnight in refrigerator.
6. Follow cooking directions above.