•3 to 4 lbs of boneless skinless chicken thighs
•3/4 cup sugar
•3/4 cup soy sauce
•6 tablespoons apple cider vinegar
•3/4 teaspoon ground ginger
•3/4 teaspoon minced garlic
•1/4 teaspoon pepper
•4 1/2 teaspoons cornstarch
•4 1/2 teaspoons cold water
•Cooked rice (Whatever type you like, I used brown rice.)
1.Place chicken in the slow cooker.
2.In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.
3.Pour over chicken.
4.Cover and cook on low for 4 to 5 hours or until chicken is tender.
5.Remove chicken from the slow cooker.
6.Skim fat from cooking liquid. (Wow, who knew there is so much fat in chicken thighs! Now I know why they taste so good. This is another reason I need a fat separator, I just used a spoon to skim the fat...)
7.Place liquid in a saucepan and bring to a boil.
8.Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.
To serve, top rice with chicken and cover with the Teriyaki Sauce.