Teriyaki Chicken

from Lake Lure Cottage Kitchen

12 boneless skinless chicken thighs (about 3 lbs)
3/4 cup sugar
3/4 cup soy sauce
6 TBS cider vinegar
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp pepper
4 1/2 tsp cornstarch
4 1/2 tsp cold water

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 thickened.  Serve over rice.

Can be done as a Freezer Meal. Add all ingredients except the cornstarch and water to a Ziploc bag and freeze!!!