cheeky recipe: crock pot teriyaki chicken

this recipe was recommended by my friend, torey, at all three of us and it seemed like an easy sunday dinner before fanboy & i start a very busy week of work. it was just that. we'll probably have the leftovers with salads or ginger scallion noodles. thanks again, torey!
 

crock pot teriyaki chicken (adapted from lake lure cottage kitchen)

• 12 boneless skinless chicken thighs (about 3 pounds)
• 1/4 cup packed brown sugar
• 1 1/2 cups low-sodium soy sauce
• 3/4 cup rice wine vinegar
• 1 tablespoon freshly minced ginger
• 1 tablespoon minced garlic
• 1/2 teaspoon chili garlic sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• hot cooked sushi rice
• 1/2 cup chopped scallions (optional)

place chicken in a slow cooker.  in a large bowl, combine the brown sugar, soy sauce, rice vinegar, ginger, garlic, chili garlic sauce.  pour half the mixture over chicken, stick the remainder in the fridge. cover and cook on low for 4 to 5 hours or until chicken in tender.  remove chicken to a serving platter; keep warm.  skim fat from cooking liquid. place liquid and remaining sauce in a saucepan and bring to a boil.  combine cornstarch and water until smooth then gradually stir into liquid until sauce is thickened. serve over rice and top with scallions.

note: because my slow cooker runs very hot, i started with frozen chicken and it was cooked through and tender in about three hours.