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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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From The Art of the Slow Cooker Ingredients:
1 tablespoon vegetable oil |
4 lbs skinless chicken thighs |
2 garlic cloves, minced |
1 tablespoon finely grated ginger |
1/4 cup water |
1/3 cup soy sauce |
1/4 cup sherry wine or 1/4 cup apple juice |
1 tablespoon rice wine vinegar (if you don't have use apple cider vinegar) |
2 tablespoons dark molasses |
3 tablespoons honey |
2 teaspoons cornstarch |
2 scallions, trimmed and sliced thin |
Directions:
1. Brown the chicken thighs, in two batches, in veggie oil over high heat. Cook about 3 minutes per side then place in the slow cooker.
2. Add the garlic and ginger to the pan and cook over medium heat about 30 seconds. Add water to deglaze (meaning let the water loosen all those brown stuck on bits). Add soy sauce, apple juice, vinegar, molasses and honey. Stir to blend. Pour over chicken and cook on high for 2-3 hours.
3. Preheat your oven to broil. Remove chicken from the slow cooker and place in the broiler for 2 minutes per side. While the chicken broils, remove the sauce and place in a sauce pan. Dissolve the cornstarch in the 1 1/2 tablespoons water and add to skillet. Allow to thicken about 1 minute. Then, drizzle over chicken.
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