Teriyaki Crockpot Chicken

By eapeterson

Ingredients

• 12 boneless skinless chicken thighs
• 3/4 cup sugar
• 3/4 cup soy sauce
• 6 Tbsp. cider vinegar
• 3/4 tsp. ground ginger
• 3/4 tsp. minced garlic
• 1/4 tsp. pepper
• 1/2 tsp. cornstarch
• 4-1/2 tsp.cold water
• Hot cooked rice, optional

Preparation

Step 1

Place chicken in a 4-qt. slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear.

Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stirinto pan. Bring to a boil; cook and stir for 2 mintues or until thickened. Serve with chicken and rice.