Japanese Chicken slow cooker version
Super simple and very tasty! This recipe has changed my mind about the humble and inexpensive dark chicken meat.
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- 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)
1Place all the ingredients in the slow cooker.
2Cook on low for about 6 hours. The chicken will fall off the bone it is so tender!
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.
3Can be prepared a day in advance and put in the refrigerator. When removing from the fridge, you can skim off most of the fat that has formed on the top.
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. :)