Slow Cooker Asian Chicken

By lkalemba

Ingredients

• 5 boneless, skinless chicken thighs, trimmed
• 1/4 cup low sodium soy sauce (if you use regular, it may be a little salty)
• 1 Tbsp Worcestershire sauce
• 1 Tbsp quick-cooking tapioca
• 1 tsp minced garlic
• 1 Tbsp brown sugar
• 2 Tbsp oyster sauce

Details

Servings 4
Adapted from 365daysofcrockpot.com

Preparation

Step 1

1. Use this trick, if you have a slow cooker liner.

2. Place thighs in slow cooker.

3. In a small bowl whisk the soy sauce, Worcestershire, tapioca, garlic, brown sugar and oyster sauce together.

4. Pour over the top of the chicken and tie up the liner.

5. Cover and cook on LOW for 4-6 hours.

6. Break up chicken into pieces with 2 forks. If you want, you can thicken up the sauce with some cornstarch. Serve chicken and sauce over rice.


Note: You may want to double the sauce or 1 1/2 times it. We ran out of sauce before we ran out of chicken. It was also very runny so adding another tablespoon of tapioca or dredging the chicken in some flour might be helpful too.