Teriyaki Chicken Thighs

Ingredients

• 3 lbs. boneless skinless chicken thighs
• 3/4 cup sugar
• 3/4 cup reduced-sodium soy sauce
• 1/3 cup cider vinegar
• 1 garlic clove, minced
• 3/4 tsp. ground ginger
• 1/4 tsp. pepper
• 4 tsp. cornstarch
• 4 tsp. cold water
• hot cooked rice, optional

Directions

1. Place chicken in a 4- or 5-quart Crock Pot in a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper, pour over chicken. Cook, covered, on low 4-5 hours or until the chicken is tender.
2. Remove chicken to a serving platter, keep warm. Transfer the cooking juices to a small saucepan, skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth, stir in to cooking juices. Return to a boil, cook and stir 1-2 minutes or until thickened. Serve with the chicken and, if desired, hot rice.