Crockpot Teriyaki Chicken

(from the Lake Lure Cottage Kitchen blog)

I made this dinner tonight and it was so good! And so easy too. My super picky husband LOVED it. The original recipe called for chicken thighs, but I just used frozen chicken breasts and then cut them into bite-size pieces while I cooked the sauce, added it back to the crockpot while the rice cooked.

CROCK POT TERIYAKI CHICKEN

6 boneless skinless chicken breasts (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.