Teriyaki Crockpot Chicken

Simple, easy and delicious. Perfect for my daughter who greatly prefers dark meat over white chicken.  

3 lb boneless, skinless chicken thighs  (10-12 thighs)
1c sucanat (brown sugar) (I know use coconut sugar) 
1c soy sauce, low sodium (or use Bragg's liquid aminos)
1/2c apple cider vinegar
1/2 tsp ginger
4 garlic cloves, minced
1/4 tsp pepper
2T cornstarch
2T cold water

Put chicken in crockpot.  Combine sucanat, soy sauce, vinegar, ginger, garlic and pepper in a bowl.  Pour over chicken.  Cook on low 4-5 hours.   Remove chicken from crockpot.  Pour juice through a sieve into a cooking pot.  Bring to a boil.  Mix together cornstarch & water in a jar with a lid.  Shake until combined. Gradually add cornstarch to sauce, whisking a few minutes until thickened.  Shred chicken, pour sauce over. Serve over cooked rice.

INSTANT POT DIRECTIONS: 
22 min frozen / 12 min thawed 
Natural release (L20-30)