- 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat*
- 1/2 cup low sodium soy sauce
- 3 tablespoons apple cider vinegar
- 1/4 cup bourbon
- 3 tablespoons brown sugar
- 2 tablespoons pure maple syrup
- 5 cloves crushed garlic
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 1/4 cup chopped green onions
- Prepared brown rice (for serving)
- Optional: marinate the chicken thighs by placing them in a shallow baking dish. In a small bowl, stir together the soy sauce, apple cider vinegar, bourbon, brown sugar, maple syrup, garlic, ginger, and black pepper. Pour over the chicken. Cover the dish tightly and refrigerate for as long as time allows (a few hours or overnight).
- Lightly coat a 4-to-6-quart crock pot with cooking spray and arrange the chicken thighs in the bottom of the slow cooker. Pour the sauce (marinade) over the top, cover the crock pot, and cook on low for 6-7 hours or on high for 2 1/2 – 3 hours, until tender and cooked through.
- Remove the chicken from the crock pot to a serving plate and cover to keep warm. Strain the cooking liquid into a small sauce pan and place on the stove.
- In a small bowl, whisk together the cornstarch with 2 tablespoons water to create a slurry. Heat the saucepan on medium high, then whisk the slurry into the cooking liquid until evenly combined. Cook, stirring constantly, until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1-2 minutes. Remove from heat. Pour the sauce over the chicken, then sprinkle with green onions. Serve warm with rice.
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