Ingredients:

3 lbs. 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 tsp. ground ginger

1/4 tsp. pepper

4 tsp. cornstarch

4 tsp. cold water

hot cooked rice, optional

Directions:

1. Place chicken in a 4- or 5-quart 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 the chicken is tender.

2. Remove chicken to a serving platter, keep warm. Transfer the 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 in to cooking juices. Return to a boil, cook and stir 1-2 minutes or until thickened. Serve with the chicken and, if desired, hot rice.

Bon Appetit!