Teriyaki Chicken Thighs

— Gigi Miller, Stoughton, Wisconsin
8 servings

Ingredients

3 pounds 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 teaspoon ground ginger
1/4 teaspoon pepper
4 teaspoons cornstarch
4 teaspoons cold water
Hot cooked rice, optional

Directions

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. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.
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