CROCK POT TERIYAKI CHICKEN

CROCK POT TERIYAKI CHICKEN 3-4 pounds boneless chicken thighs ¾ cup sugar ¼ cup soy sauce 6 TB apple cider Vinegar ¾ tsp. ground ginger 1 tsp. minced garlic ¼ tsp. pepper 4 tsp. corn starch 4 tsp. cold water cooked rice Place chicken in crock pot on lowheat. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken. Cook on low for 4-5 hours until chicken is tender. Remove chicken and take the fat out of the reserve liquid in the crock pot. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick. Pour chicken over cooked rice and cover with your sauce.