Crock Pot Teriyaki Chicken
3-4 pounds boneless chicken thighs
3/4 cup sugar
1/4 cup soy sauce
6 TB apple cider Vinegar
3/4 tsp. ground ginger
1 tsp. minced garlic
1/4 tsp. pepper
4 tsp. corn starch
4 tsp. cold water
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 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. ENJOY!