1/3 cup lite soy sauce
2 Tablespoons sherry wine
1 1/2 Tablespoons cider vinegar
1 1/2 Tablespoons brown sugar
1 1/2 Tablespoons minced fresh or jarred ginger (or 1 teaspoon ginger powder)
1 clove garlic, minced
8 boneless, skinless chicken thighs (about 1 1/3 pounds)
1 large carrot, peeled and sliced into 1/4-inch rounds
1 Tablespoon cornstarch
In a bowl, whisk together the soy sauce, sherry wine, vinegar, brown sugar, ginger, and garlic.
Place the chicken, carrots, and sauce in the bowl of your slow cooker and stir together until the chicken and carrots are coated (Liz used her 6 quart Crock-Pot).
Cook on low for 4 hours (Kathleen calls for cooking 6 to 8 hours).
When done, whisk the cornstarch with 1 Tablespoon cold water until the cornstarch dissolves.
Gently stir the cornstarch mixture into the chicken mixture.
This will thicken the sauce slightly.
Serve over noodles or rice.
This is one of my family’s all-time favorite meals. You can also assemble and freeze the ingredients ahead of time and then defrost and dump everything into the Crock-Pot when you’re ready to cook.