Japanese Chicken slow cooker version
Deb Crane @songchef
Super simple and very tasty! This recipe has changed my mind about the humble and inexpensive dark chicken meat.
- dark chicken peices (legs,thighs,drumsticks)
- 1 1/2 c
- 1/2 c
- balsamic vinegar
- 1/3 c
- soy sauce
- 2 1/2 Tbsp
- cloves garlic (or more to taste)
Remove chicken pieces and set aside to cool.
I de-boned and took all the skin off.
While chicken is cooling, place 3 Tablespoons of cold water and 3 Tablespoons of cornstarch together and add to the sauce in the slow cooker. Turn heat to high and stir in the cornstarch water mixture. It should start getting thicker in a few minutes.
Add the de-boned chicken back to the sauce.
Place it back into a slow cooker or warm up on the stove top.
Great served over rice! Could also be served with puff pastry,mashed potatoes,toast points,noodles....whatever your hearts desire. :)