Arrange chicken pieces in a 4- or 5-quart slow cooker. In a small bowl, combine sugar, soy sauce, vinegar, garlic, ginger, and pepper; pour over the chicken. Cover and cook on low for 4-5 hours or until the chicken is tender.
Once cooked, transfer the chicken to a serving platter and keep warm. Pour the cooking juices into a small saucepan, skimming off any excess fat. Bring the juices to a boil. In a separate small bowl, mix cornstarch and cold water until smooth; then stir into the cooking juices. Bring the mixture back to a boil, cooking and stirring for 1-2 minutes or until thickened. Serve the sauce with the chicken and, optionally, with rice. Enjoy!
