Slow-cooked asian chicken thighs
Ingredients
- 3 Tbsp
- real maple syrup
- 3 Tbsp
- hoisin sauce
- 2 Tbsp
- olive oil
- 2 Tbsp
- light soy sauce
- 1-1/2 tsp
- dijon mustard
- 1 tsp
- minced garlic
- 1/2 tsp
- ground red pepper
- 2 lb
- boneless, skinless chicken thighs
- 1/4 c
- water
- 2 Tbsp
- cornstarch
How to Make Slow-cooked asian chicken thighs
- 1In lg bowl, whisk together first 7 ingredients.
Sprinkle chicken w/ a little salt. Spray a 4-quart slow cooker w/ olive oil cooking spray. - 2Place chicken in cooker. Pour sauce over chicken. Cover, cook on high for 1 hr. Reduce heat to low. Cook 5 hrs more. Remove chicken to a platter, keep warm.
- 3In lg measuring cup, whisk together the cornstarch and water. Add mix to the cooker. Increase heat to high. Whisk sauce until it thickens. Spoon sauce over chicken.
About Slow-cooked asian chicken thighs
Course/Dish: Chicken, Other Sauces
Regional Style: Asian
Other Tag: Healthy
Hashtags: #thighs, #slow-cooked
