⅓cuptamari soy sauce,or coconut aminos for paleo diet
⅓cupcoconut sugar,or brown sugar
½ inchknobfresh ginger, gratedor 1 teaspoon powdered ginger,
1teaspoonblack pepperfreshly ground
fresh cilantro, sesame seeds
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 3-4 hours on High or 6-8 hours on Low. Note: if using boneless thighs, cook 3 to 4 hours on Low.
When cooked through and tender, mix the cornstarch with the water and a little of the sauce. Pour over the chicken, stir and cook for another 10 - 15 minutes until thickened.
Garnish with fresh chopped cilantro and sesame seeds.
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.