CROCKPOT TERIYAKI CHICKEN 12 boneless skinless chicken thighs (about 3 pounds) 3/4 cup sugar 3/4 cup low-sodium soy sauce 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 long grain rice Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.