Crockpot Chicken Teriyaki

This one is good and oh so simple...!

Ingredients (serves 2)

• 6 boneless skinless chicken thighs
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 2 tbsp cider vinegar
• 1/4 tsp ground ginger
• 2 cloves garlic finely chopped
• 1/4 tsp black pepper
• 1 tsp cornstarch
• Water 
• Cooked brown rice

Directions

1. Add the chicken thighs to the Crockpot
2. Mix together the soy sauce, vinegar, sugar, ginger, garlic and pepper in a bowl, then add to the Crockpot
3. Cook on low for 3-4 hours
4. Remove chicken from Crockpot and keep warm
5. Pour the remaining fluid from the Crockpot into a saucepan, bring to a boil
6. Combine the cornstarch and water to a smooth paste, then add the cornstarch mixture gradually to the cooking sauce until it thickens
7. Serve chicken on a bed of brown rice and top with the sauce.

I'd like to credit this fabulous recipe to Lake Lure Cottage Kitchen. I made very little changes. I did cook up some red bell pepper and green onions to add to our dish which complimented it nicely.