The Ingredients.
4 to 6 chicken thighs (bone-in is best, about 2 1/2 pounds)
1 1/2 tablespoons gluten free soy sauce
1 1/2 tablespoons fish sauce (found in condiment aisle, or in Asian cooking aisle)
1 1/2 teaspoon granulated white sugar
1/2 teaspoon black pepper
4 cloves chopped garlic
1 tablespoon canola or
vegetable oil
--foil (optional)
The Directions.
Use a 4 or a 6 quart slow cooker.
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.
Combine sauce ingredients in a small bowl,
and pour over the top of the chicken.
Cover and cook on low for about 6 hours, or on high for 3 to 4 hours.
The cooking time is dependent on how thick your chicken pieces are, and if they are fresh or frozen.
In a 6-quart I would set the timer for 5 hours on low, and in a 4-quart I'd set it for about 7 hours on low.
The Verdict.
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.
I'd like to try the sauce on drumettes as an appetizer.
We ate it over white rice---and practically licked the remaining sauce out of the crock.
super yummy.
