Cookin’ with Carolyn Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

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, (opt.)
Place chicken in a 4- or 5-qt. slow cooker. 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 chicken is tender. Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.
Enjoy!

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