Directions
- 1Spray the crock pot.
- 2Pour half a cup of apple juice into the crock pot.
- 3Add a quarter cup of soy sauce.
- 4Add a quarter cup of hoisin sauce.
- 5Add two tablespoons of ketchup.
- 6Add two tablespoons of apple cider vinegar.
- 7Add a tablespoon of ginger.
- 8Add one heaping spoonful of garlic.
- 9Add a teaspoon of onion powder.
- 10Add a teaspoon of salt and pepper.
- 11Add about a tablespoon of crunchy garlic with chili oil, if desired for a kick.
- 12Mix all the sauce ingredients together.
- 13Add two to three pounds of chicken thighs (or chicken breast) to the crock pot.
- 14Add about half a bag of matchstick carrots (optional).
- 15Give everything one last stir.
- 16Put the lid on and cook on low for five to six hours or high for two to three hours.
- 17In a separate bowl, mix two tablespoons of corn starch with two tablespoons of water.
- 18Add the cornstarch mixture to the cooked chicken and sauce in the crock pot.
- 19Stir everything together well.
- 20Cook on high for another 10 to 15 minutes to allow the sauce to thicken up.
- 21Take tongs and break up the cooked chicken thighs.
- 22Serve with boil in the bag rice.
Ingredients
- 0.5 cup apple juice
- 0.25 cup soy sauce
- 0.25 cup hoisin sauce
- 2 tbsp ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp ginger
- 1 heaping spoonful garlic
- 1 tsp onion powder
- 1 tsp salt and pepper
- 1 tbsp crunchy garlic with chili oil
- 2 pounds chicken thighs
- 3 pounds chicken thighs
- 0.5 bag matchstick carrots
- 2 tbsp corn starch
- 2 tbsp water
- boil in the bag rice
Equipment
crock potseparate bowltongs
Tips
- You can use chicken breast instead of chicken thighs.
- Adjust the amount of crunchy garlic with chili oil to your spice preference.
- Thicken the sauce with cornstarch and water mixture.
- Break up the chicken thighs with tongs once cooked.
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