Saturday, April 9, 2011

Beth's Asian Chicken Thighs

Asian Chicken Thighs

8 boneless  skinless chicken thighs
5 tsp olive oil
1/3 c warm water
¼ c packed brown sugar
2 T orange juice
2 T soy sauce
2 T ketchup
1 T white vinegar
4 cloves garlic, minced
½ tsp red pepper flakes
¼ tsp Chinese 5 Spice
Stack thighs in sprayed crock.  Combine ingredients and pour over thighs.  Cook on low for 5 -6 hours.  For a thicker sauce combine 2 tsp cornstarch and 2 tsp water and add to pot.  Cook an additional 30 minutes on high or until thickened.
Serve over rice.

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