Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken 3-4 lbs boneless chicken thighs 3/4 cup sugar 1/4 cup soy sauce 6 tbsp apple cider vinegar 3/4 tsp ground ginger 1 tsp minced garlic 1/4 tsp pepper 4 tsp corn starch 4 tsp cold water cooked rice Place chicken in crock pot on low heat. 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, place on a plate and shred with a fork. Take the fat out of the reserve liquid left in the crock pot by pouring it through a mesh strainer into a saucepan (or scoop out the fat with a slotted spoon). 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 thickened teriyaki sauce.