Ingredients
Scale
- 2 pounds boneless chicken thighs
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Place the chicken thighs in the crock pot.
- In a bowl, mix together the brown sugar, soy sauce, ketchup, garlic, ginger, and black pepper. Pour this mixture over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once done, remove the chicken and set aside. In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the remaining sauce in the crock pot.
- Cover and cook on high for an additional 30 minutes until the sauce thickens.
- Serve the chicken with the sauce drizzled on top.
Notes
- For extra flavor, add some chopped green onions or sesame seeds as a garnish.
- This dish pairs well with steamed rice or veggies.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Dinner
- Method: slow-cooking
- Cuisine: American
- Diet: gluten-free
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 30g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg