Ingredients
3-4 lbs boneless chicken thighs
3/4 cup sugar
1/4 cup soy sauce
6 tbsp apple cider vinegar
3/4 tsp ground ginger
1 tsp minced garlic
1/4 tsp pepper
4 tsp corn starch
4 tsp cold water
cooked rice
Instructions
Place chicken in the crockpot on low heat.
Combine sugar, soy sauce, vinegar, ginger, garlic, and pepper in a separate bowl. Mix and pour over the chicken.
Cook on low for 4-5 hours until chicken is tender. Remove chicken, place on a plate, and shred with a fork.
Take the fat out of the reserved liquid left in the crockpot by pouring it through a mesh strainer into a saucepan (or scoop out the fat with a slotted spoon).
Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth and gradually stir into the saucepan until it is thick.
Pour chicken over cooked rice and cover with your thickened teriyaki sauce. ENJOY!
