Crock-pot: TERIYAKI CHICKEN

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Guess what? ITS CROCK-POT WEEK!! I'll be doing 7 slow-cooked and delicious meals to share!

TERIYAKI CHICKEN

 
Place in a 4 or 5-quart slow cooker:
1 small whole chicken

Mix in a large bowl, then pour over chicken:
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
Cover and cook on low for 5-6 hours or until chicken is falling off the bone. Remove to serving platter and keep warm.

Skim fat from cooking juices; then transfer juice to small saucepan. Bring to a boil and add:
4 1/2 teaspoons each cornstarch and cold water, combined
Bring to a boil again and cook for 2 minutes or until thickened.

Serve over:
Hot cooked rice