Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup light brown sugar, packed
  • 1/4 cup rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 cup sliced carrots or broccoli florets
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Trim 2 lbs chicken thighs of any large pieces of excess fat. Note: A little fat is good for flavor, but too much makes the sauce greasy.
  2. Whisk 1/2 cup low sodium soy sauce, 1/2 cup light brown sugar, 1/4 cup rice vinegar, 3 minced garlic cloves, 1 tbsp grated ginger, and 1/2 tsp black pepper in a bowl.
  3. Place the chicken in the slow cooker in a single layer if possible.
  4. Pour the sauce mixture over the chicken until every piece is submerged.
  5. Cover and cook on LOW for 6 hours until the chicken is fork tender.
  6. Remove the chicken from the pot carefully and set it on a plate.
  7. Whisk 2 tbsp cornstarch with 2 tbsp cold water in a small cup until smooth.
  8. Stir the slurry into the liquid in the slow cooker and turn the heat to HIGH.
  9. Cook for 15 minutes until the sauce is thick and bubbling.
  10. Return the chicken to the pot, tossing gently to coat in the glaze.