Cook Time 5 to 6 hours
Prep Time 15 minutes

YIELD Makes 4 to 6 servings


6 to 8 boneless skinless chicken thighs
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
1 clove garlic, minced
1/2 teaspoon grated fresh gingeror 1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
Hot cooked rice
Chopped fresh cilantro (optional)


Slow Cooker Directions

  1. Trim fat from chicken. Combine flour and black pepper in resealable food storage bag. Add chicken; shake to coat with flour mixture.
  2. Heat oil in large skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger and pepper flakes in small bowl; pour over chicken. Cook on LOW 5 to 6 hours. Serve with rice and garnish with cilantro, if desired.
This recipe appears in: Asian
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