Slow-Cooker Chicken Thighs Recipe photo by Taste of Home
Slow-Cooker Chicken Thighs
TOTAL TIME: Prep: 15 min. Cook: 4 hours
YIELD: 8 servings.
Here’s a real sensation: Asian-style slow-cooker chicken thighs and rice. They always go over big with my family. —Gigi Miller, Stoughton, Wisconsin
Ingredients
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3 pounds boneless skinless chicken thighs
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3/4 cup sugar
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3/4 cup reduced-sodium soy sauce
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1/3 cup cider vinegar
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1 garlic clove, minced
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3/4 teaspoon ground ginger
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1/4 teaspoon pepper
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4 teaspoons cornstarch
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4 teaspoons cold water
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Hot cooked rice, optional
Directions
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1.
Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
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2.
Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.
Nutrition Facts
5 ounces cooked chicken with 1/3 cup sauce: 342 calories, 12g fat (3g saturated fat), 113mg cholesterol, 958mg sodium, 22g carbohydrate (19g sugars, 0 fiber), 33g protein.
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