3poundschicken thighs,boneless, skinless or bone-in, skin-on
⅓cuptamari soy sauce,or coconut aminos for paleo diet
⅓cupbalsamic vinegar
⅓cupcoconut sugar,or brown sugar
¼cuphoney
2teaspoonsSriracha sauce
3clovesgarlic,minced
½ inchknobfresh ginger, gratedor 1 teaspoon powdered ginger,
1teaspoononion powder
1teaspoonblack pepperfreshly ground
4tablespoonscornstarch
1tablespoonwater
Garnish (optional)
1green onion, or chopped cilantro
2teaspoonssesame seeds
Instructions
Put fresh or thawed chicken thighs in slow cooker.
Mix all remaining ingredients except the cornstarch, water, and garnish.
Pour over chicken thighs, turning to coat all pieces.
Put the lid on the slow cooker and cook for 2.5 to 3 hours on Low for boneless chicken or 5 - 6 hours for bone-in thighs.
When cooked through and tender, mix 2 - 4 tablespoons cornstarch with tan equal amount of water and a little of the sauce from the slow cooker. (The amount of cornstarch will depend on how much liquid the chicken has released and how thick you like your sauce.) Pour over the chicken, stir and cook for another 10 - 15 minutes until the sauce has thickened and is glossy.
Garnish with thinly sliced green onion or chopped cilantro and sesame seeds and serve.
Notes
Using bone-in, skin-on chicken thighs results in tender juicy chicken. However, the skin will not become crispy in this slow cooker chicken recipe. If you like, you can simply remove the skin before eating. You could also add an extra step to this recipe and brown the chicken parts in a skillet on the stovetop before adding to the slow cooker.