Japanese Chicken slow cooker version

Deb Crane


Japanese Chicken in a delectable sauce to serve over rice. I played with a few recipes and adjusted this one for ease. I like to de-bone all the meat although you certainly dont have to.
Super simple and very tasty! This recipe has changed my mind about the humble and inexpensive dark chicken meat.

★★★★★ 3 votes
Slow Cooker Crock Pot


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. :)

About Japanese Chicken slow cooker version

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy