Crockpot Teriyaki Chicken

I was in the mood for some Chinese-ish food the other night, but I didn't want to go out.  So I started my search and this one jumped out at me.  It was a huge hit in our house!

2 lbs. boneless chicken breasts

1/2 cup brown sugar

1/2 cup soy sauce (I used low sodium)

3 tablespoons apple cider vinegar

1/2 tsp. ground ginger

1 clove minced garlic

1/8 tsp. black pepper

2 tsp. cornstarch

2 tsp. water

1/2-1 tsp. kosher salt

scallions and sesame seeds for garnish (optional)

Place the chicken in a crockpot.  

In a medium bowl combine brown sugar, soy sauce, vinegar, ginger, garlic, and pepper.  Pour the sauce over the chicken and cook on low for 4-5 hours.

Remove the chicken from the crockpot and cut into chunks.  Transfer the crockpot liquid to a medium skillet and bring to a bowl.  In a coffee mug combine the cornstarch and water until no lumps remain.  Add the cornstarch mixture to the boiling sauce.  Stir and reduce heat to simmer.  Continue to simmer until the sauce has thickened, 3-5 minutes.  Taste the sauce and add kosher salt, if needed.  Add the chunked chicken back to the sauce and heat through.  Serve over white rice.