Ingredients
Scale
- 1/2 c. soy sauce tamari soy sauce or reduced-sodium is fine if you prefer
- 1/4 c. white wine vinegar
- 4 cloves garlic minced or crushed
- 1 tbsp. grated fresh ginger
- 2 tbsp. brown sugar
- 1 jalapeño sliced
- 6-8 boneless, skinless chicken thighs
- 1/4 c. cold water
- 1 tbsp. cornstarch
- sliced green onions optional
- cooked rice I like medium grain white rice for this dish
Instructions
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In your slow cooker, whisk together soy sauce, vinegar, garlic, ginger, and brown sugar. Add jalapeño and chicken, and spoon sauce over chicken to cover. Place lid on slow cooker, and cook on low for 4-5 hours, or until chicken is tender.
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About a half hour before serving (I do this when I start the rice), stir cornstarch into cold water with a fork until dissolved, and pour into slow cooker. Gently stir, and continue cooking.
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Serve chicken and sauce over rice, and garnish with green onions if desired.
- Prep Time: 5
- Cook Time: 240
- Category: Main
- Cuisine: Slow Cooker