Teriyaki Chicken

• 3-4 lbs. boneless skinless chicken thighs

• 1¾ c. sugar

• ¾ c. soy sauce

• ¾ c. water

• 1/3 c. cider vinegar

• 1 garlic clove, minced

• 2 t. ground ginger

• 1/4 t. pepper

¼ c. cornstarch

¼ c. water

Mix all ingredients, and pour over chicken in crockpot.  Cook on low for 4-5 hours.  WHILE STILL BOILING, mix cornstarch and water, and mix into sauce.  Shred chicken and serve over rice.