Crock Pot Chicken Teriyaki

What you need:

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce ( I prefer low-sodium)
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon garlic, minced
1/4 teaspoon black pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
rice, for serving

What you do:

Add the chicken to the slow cooker.   In a large bowl, combine the sugar, soy sauce, apple cider vinegar, ginger, garlic and black pepper.   Pour the sauce over  the chicken. Cover the slow cooker and cook on low for 4 to 5 hours or until chicken is tender. Remove  the chicken to a platter and keep warm. Skim fat from cooking liquid.  Combine cornstarch and water in a small bowl until smooth. Gradually add this mixture to the liquid and stir until sauce is thickened. 

Serve with the chicken and rice.