Cook Time 5 to 6 hours
Prep Time 15 minutes

YIELD Makes 4 to 6 servings

INGREDIENTS

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)

PREPARATION:

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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