Adapted from The Gourmet Slow Cooker Volume II. Serves 4.
8 boneless, skinless chicken thighs, trimmed, cut into 2-inch pieces
3 cloves garlic, peeled and smashed
1 bay leaf
3/8 cup reduced-sodium soy sauce
2 Tbsp distilled white vinegar
1 tsp ginger paste or grated ginger root
1/2 tsp fresh black pepper
1-1/2 tsp brown sugar
2 tsp cornstarch or arrowroot
3 Tbsp chicken stock
Sliced scallions, for garnish
2 cups cooked rice, any type, for serving
In a 3- or 4-quart slow cooker (Crockpot), place the chicken pieces, and add the garlic, bay leaf, soy sauce, vinegar, ginger, pepper, and brown sugar. Stir to combine, set cooker to HIGH, and cook for 3-1/2 hours (you can also cook on LOW for 7 hours). Stir the cornstarch into the chicken stock, and add this slurry to the slow cooker. (If you have been cooking on LOW, turn the cooker to HIGH.) Stir, and cook for 30 minutes, until the sauce thickens slightly and the chicken practically shreds on its own.
Serve over rice, garnished with scallions.