Crock Pot Sticky Chicken

Ingredients

• 3 pounds chicken thighs, (boneless, skinless or bone-in, skin-on)
• 1/3 cup tamari soy sauce, (or coconut aminos for paleo diet)
• 1/3 cup balsamic vinegar
• 1/3 cup coconut sugar, (or brown sugar)
• 1/4 cup honey
• 2 teaspoons Sriracha sauce
• 3 cloves garlic, (minced)
• 1/2 inch knob fresh ginger, grated (or 1 teaspoon powdered ginger, )
• 1 teaspoon onion powder
• 1 teaspoon black pepper (freshly ground)
• 4 tablespoons cornstarch
• 1 tablespoon water
• 1 green onion, (or chopped cilantro)
• 2 teaspoons sesame seeds

Instructions

1. 1

   Put chicken in slow cooker: Put fresh or thawed chicken thighs in slow cooker.

2. 2

   Combine sauce ingredients: Mix all remaining ingredients except the cornstarch, water, and garnish.

3. 3

   Add to slow cooker: Pour over chicken thighs, turning to coat all pieces.

4. 4

   Cook: Put the lid on the slow cooker and cook for 2.5 to 3 hours on Low for boneless chicken or 5 - 6 hours for bone-in thighs.

5. 5

   Thicken: When cooked through and tender, mix 2 - 4 tablespoons cornstarch with tan equal amount of water and a little of the sauce from the slow cooker. (The amount of cornstarch will depend on how much liquid the chicken has released and how thick you like your sauce.) Pour over the chicken, stir and cook for another 10 - 15 minutes until the sauce has thickened and is glossy.

6. 6

   Garnish with thinly sliced green onion or chopped cilantro and sesame seeds and serve.