Preparation time: 10 minutes
Cooking time: 4 hours
Serves: 4-6 people
- 2 pounds bone-in skinless chicken thighs
- 1/3 cup low sodium soy sauce (GF if needed)
- 3/8 cup brown sugar
- 1/4 cup Asian chili garlic sauce
- 2 garlic cloves, minced
- 1 teaspoon dried ginger, minced
- 1/2 teaspoon cornstarch (if needed)
- Prepare the Sauce: In the bottom of your slow cooker, stir together the soy sauce, brown sugar, chili garlic sauce, minced garlic, and ginger.
- Add the Chicken: Place the chicken thighs into the slow cooker, making sure to flip them 2-3 times to ensure they’re fully coated with the sauce.
- Slow Cook: Set the slow cooker to “low” and let it cook for 4 hours or until the chicken is fully cooked and easily pulls apart.
- Prepare the Thickened Sauce: Once the chicken is done, remove the thighs and pour the liquid from the slow cooker into a small saucepan. Heat the liquid on the stove over medium-high heat, bringing it to a boil. Allow it to boil for 8-10 minutes or until it has reduced by half and has thickened. If your sauce isn’t thickening as desired, you can whisk in the cornstarch to help it along.
- Shred the Chicken: Using two forks, shred the chicken while removing and discarding the bones.
- Serve: Drizzle the thickened sauce over the shredded chicken or toss the chicken in the sauce until it’s fully coated.
- This dish pairs wonderfully with jasmine rice and steamed vegetables like broccoli or snap peas. If you’re in a hurry, consider using microwave-friendly options like edamame as a side.
- Always ensure the chicken is fully cooked to a safe internal temperature before consuming.
The aroma from this dish will fill your home with mouth-watering anticipation. The combination of sweet and spicy flavors perfectly complements the tender, slow-cooked chicken, making it a comforting and satisfying meal. Enjoy!