Teriyaki Chicken in the Crock Pot

Teriyaki Chicken in the Crock Pot 12 boneless skinless chicken thighs (about 3 pounds) 3/4 C sugar 3/4 C soy sauce 6 Tbsp cider vinegar 3/4 tsp ground ginger 3/4 tsp minced garlic 1/4 tsp pepper 4 1/2 tsp cornstarch 4 1/2 tsp cold water Place chicken in a 4 qt. crock pot. 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 or put it through a mesh strainer. 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. Note: I halved the recipe and it still worked fine in my crock pot. I kept the amount of sauce the same and it was done in about 2½ hours.