Teriyaki Chicken

I'm begging you... PLEASE make this chicken! It's amazing. I wouldn't be exaggerating telling you this was by far the best chicken I've made in the crock pot. Out of all the crock pot recipes I've tried, this would be in my top 2 overall favorites. I cooked it 4 hours on low and it came out perfect. The problem I usually have with the crock pot is overcooking my food, but not this time. The highlight of this dish would definitely be the wonderful sauce. I can't tell you how good it is. My cousin Bethy and I loaded the kids up today and took them to the pool. This was the first time my poor little white legs have saw the sun this summer. Since I'm working all day I'm pale as a ghost. People were staring at my legs because they were being blinded by them! We got home thirty minute before Brad did, so I didn't have time to cook supper. The kids and Brad wanted club sandwiches and I happily ate the leftover teriayki chicken... that made three meals in a row! Enjoy. We did :)

TERIYAKI CHICKEN
12 boneless skinless chicken thighs (I don't like dark meat so I did 6 thighs and 3 breasts)
3/4 cup sugar (I used Splenda)
3/4 cup soy sauce
6 TBSP cider vinegar
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp pepper
4-1/2 tsp cornstarch
4-1/2 tsp cold water
Hot cooked rice

Place chicken in a 4-qt. slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.