Crock Pot Teriyaki Chicken

I got this recipe off of Pinterest.  I've actually gotten so many wonderful recipes from there!  This is a great recipe for Sundays--it's been a lifesaver for us with our 2:30 pm meeting time this year.  I published this in our Relief Society monthly newsletter and heard rave reviews from several sisters.


Ingredients

12 boneless, skinless chicken thighs (I use a mixture of thighs and breasts), about 3 lbs.
3/4 cup sugar
3/4 cup soy sauce (we use a gluten-free variety)
6 tablespoons 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
Hot cooked rice


Directions

1.  Place the chicken in a 4 qt. slow cooker.
2.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic, and pepper.  Pour over chicken.
3.  Cover and cook on low for 4-5 hours or until chicken is tender and cooked through.
4.  Remove chicken to a serving platter; keep warm.
5.  Skim fat from cooking liquid.
6.  Place cooking liquid in a saucepan and bring to a boil.
7.  Combine cornstarch and cold water until smooth.
8.  Gradually stir cornstarch/water mixture into the cooking liquid and stir until sauce is thickened.
9.  Serve sauce over chicken and rice.