Crockpot Vietnamese Roasted Chicken

By Bostoncook

Ingredients

• 4 chicken thighs (my thighs had skin and bones) (4 to 6)
• 1 1/2 tbsp gluten free soy sauce
• 1 1/2 tbsp fish sauce
• 1 1/2 tsp white sugar
• 1/2 tsp black pepper
• 4 cloves chopped garlic
• 1 tbsp canola oil

Details

Servings 4

Preparation

Step 1

1. I tried the foil trick of balling up pieces of aluminum foil to line the bottom of the crock in order to create a crispy skin. It didn't really work, but it was a fun experiment.

2. I put the chicken on top of the foil balls.

3. Combine sauce ingredients in a small bowl, and pour over the top of the chicken. My chicken was frozen solid and I worried that the flavor wouldn't sink in as nicely as it would if I had marinated it for a while--it was fine.

4. Cover and cook on low for about 6 hours, or on high for 3-4. The cooking time is dependent on how thick your chicken pieces are, and if they are fresh or frozen.

Notes: Make this. Eat this. The skin didn't get crispy the way that I was hoping it might by using the foil balls. But, the chicken was moist and fell apart---the sauce is an amazing flavor that I haven't had before. I will definitely make this again. We ate it over white rice---and practically licked the remaining sauce out of the crock.