I have a stack of recently tried recipes on my desk that has collected a layer of dust.  I guess it’s time to get them posted versus dusting them.  I split the recipe into thirds since there are just the 2 of us and it fit perfectly into a small crock pot.


12 boneless, skinless chicken thighs

3/4 cup sugar

3/4 cup soy sauce

6 tablespoons apple cider vinegar

3/4 teaspoon ground ginger

2 cloves garlic, minced

1/4 teaspoon white pepper

5 teaspoons cornstarch

5 teaspoons cold water

  • Place chicken in crock pot.
  • Whisk together the sugar, soy sauce, garlic, ginger and pepper.
  • Pour over chicken.
  • Cover and cook on low for 4 hours or until chicken is tender.
  • Remove chicken to a serving platter, keeping it warm.
  • Pour soy sauce into a sauce pan and bring to a boil.
  • Whisk together the cornstarch and cold water until smooth,
  • Gradually add cornstarch mixture to the soy sauce mixture, cooking until thickened.