Serves 6 to 8. Recipe is by Julie Kay.
2 lbs. boneless, skinless chicken thighs, cut into pieces
1 small onion, sliced
¼ cup teriyaki sauce
¼ cup soy sauce
½ cup feta cheese
Sour cream and chopped green onions, for garnish
1. Place chicken pieces into slow cooker with onion. Add teriyaki and soy sauces.
2. Cook on Low for 6 to 8 hours.
3. Remove with slotted spoon to taco shells, adding some of the slow cooker sauce, if desired. Sprinkle with feta cheese. Garnish with a dollop of sour cream and chopped green onions, as desired.