Slow Cooker Teriyaki Chicken & Rice

• 6 whole Boneless, Skinless Chicken Thighs
• 1/2 cups Sugar
• 1/2 cups Soy Sauce
• 4 Tablespoons Apple Cider Vinegar
• 1/2 teaspoons Garlic Salt
• 1/2 teaspoons Ground Ginger
• 2 teaspoons Water
• 2 teaspoons Cornstarch
• 4 cups Cooked Rice, To Serve

1. Place chicken thighs in the bottom of your slow cooker.
2. In a separate bowl, mix together sugar, soy sauce, vinegar, salt, and ginger.
3. Pour over chicken.
4. Cook on low for 4 hours.
5. When the chicken has finished cooking, remove the thighs to a cutting board and roughly cut into bite-sized pieces (the chicken will mostly fall apart, you just want to break it up a bit).
6. Pour the sauce from the slow cooker into a small saucepan.
7. Bring to a boil.
8. In a small bowl, whisk together the water and cornstarch, then add the cornstarch mixture to the sauce.
9. Let the sauce boil on medium-low for about 5-10 minutes, until it has reached desired consistency (I like my teriyaki sauce thick and syrup-like).
10. Pour the sauce back over the chopped chicken and mix to coat.
11. Serve over hot rice and enjoy!

chicken thighs, sugar, soy sauce, apple cider vinegar, garlic, ground ginger, water, cornstarch, rice

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-teriyaki-chicken-rice/ (may not work)