Japanese Chicken slow cooker version
Super simple and very tasty! This recipe has changed my mind about the humble and inexpensive dark chicken meat.
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. :)