LOW COOKER CHICKEN TERIYAKI

SLOW COOKER CHICKEN TERIYAKI 3 lbs Tyson Boneless, Skinless Chicken Thighs 1 T cornstarch ¾ cups regular soy sauce (Not low-sodium) ¾ cups white sugar ⅓ cups packed brown sugar ⅓ cups mirin (Japanese sweet rice wine; not rice vinegar) 2 cloves garlic, minced 1 T freshly grated ginger 1 tsp freshly ground black pepper 2 TB cornstarch dissolved in 2 TB water Optional: Chopped scallions and toasted sesame seeds for garnish Make the Sauce: In a bowl, whisk together 1 TB cornstarch, soy sauce, both sugars, Mirin, garlic, ginger, and black pepper. Whisk to combine well. Place chicken thighs in a single layer in slow cooker. Pour enough sauce to almost cover the top of chicken. (Save any leftover for boiling after the chicken is cooked or keep it in fridge for future use.) Cook on high for 3 hours or just until chicken is cooked through. To keep meat tender, don't overcook. If you need to keep the slow cooker on longer, use low setting and adjust cook time. Remove chicken with slotted spoon and gently shred or cut into pieces (don't shred too finely, as it will break up more in the sauce) Transfer sauce from the slow cooker into a saucepan. Add the 2 TB cornstarch dissolved in 2 TB water, stirring well. Bring to a low boil, stirring continuously, until sauce is thickened. Pour sauce over chicken and rice. Garnish with green onions and sesame seeds if desired.