Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 1 cup light brown sugar
- 1 cup soy sauce
- ⅓ cup additional broth (as a substitute for Glazed barley tea)
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground ginger
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 4 cloves garlic, minced
- 3 tablespoons cornstarch
- 2 tablespoons water
- ¼ cup chopped green onions
Instructions
- Place chicken thighs in the bottom of the slow cooker.
- In a mixing bowl, whisk together the light brown sugar, soy sauce, additional broth, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic. Pour over the chicken.
- Cover and cook on high for 4 hours or low for 6 hours until chicken is tender.
- Remove cooked chicken and shred it using two forks.
- Mix cornstarch with water to create a slurry and stir it into the sauce in the slow cooker to thicken.
- Return shredded chicken to the slow cooker and mix well. Let it cook for an additional 5–10 minutes.
- Garnish with chopped green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours on high or 6 hours on low
- Category: Main
- Method: Slow Cooker
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 370
- Sugar: 18g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg