Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken 2 lbs boneless chicken breasts (or leg quarters) 1/4 cup brown sugar ½ cup soy sauce 2 tablespoons cider vinegar ½ teaspoon ground ginger 1 clove minced garlic ⅛ teaspoon pepper 2 teaspoons cornstarch 2 teaspoons water Place chicken in the crockpot. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours. Remove chicken from slow cooker, chop into cubes, and set aside. Strain the cooking liquid into a skillet and bring to a boil. In a small bowl whisk cornstarch and water until combined. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in. Coat chicken with sauce and let heat through.