Slow Cooker Teriyaki Chicken & Rice

Ingredients

• 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

Instructions

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!