3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
4 teaspoons cornstarch
4 teaspoons cold water
Hot cooked rice, optional

Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.

Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice. Yield: 8 servings.

Stacy's Notes: Found on the Taste of Home website and tried in 2017 I used the chicken thighs in a "grain bowl", which just means I served them with a packet of brown rice & quinoa, some steamed broccoli and edamame. I cut the recipe in half, basically. Used one package of boneless skinless chicken thighs. I halved the sauce ingredient and used part Braggs/part soy, and rice wine vinegar instead of cider. Added a dash of red pepper flakes. Boiled sauce off with cornstarch slurry. Good, make again!