Teriyaki Chicken - Crock Pot

[not my picture]

12 boneless skinless chicken thighs (about 3 pounds)
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 long grain rice

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 thickened.  Serve with chicken and rice.

Carrie's Notes:  

• I halved the recipe and it works fine in my small crock pot.  It might not need the full 4 hours time.
• Best served with "sticky rice". Walmart carries Botan Calrose Rice. Soak 30 minutes before cooking.
• Instead of thickening the cooking liquid, try making this separate teriyaki sauce to serve on top. 
• Make a teriyaki bowl with steamed broccoli and carrots.
• Or serve Hawaiian style with slightly steamed cabbage and Hawaiian macaroni salad.