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.