Crockpot Teriyaki Chicken

I made a half recipe of this, but next time I think I'll do the whole thing and freeze half. I think it would work well.

Crockpot Teriyaki Chicken
1 1/2 lbs. boneless skinless chicken thighs
1/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons cider vinegar
1/3 heaping teaspoon ground ginger
2 cloves minced garlic
a pinch of pepper
2 1/4 teaspoons cornstarch
1 1/4 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 2 to 3 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 thickened. Serve with chicken and rice.

Recipe adapted from LAKE LURE COTTAGE KITCHEN where you can find the doubled recipe.

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