Slow Cooker Asian-Style Chicken Thighs Recipe

• 1 cup reduced-sodium tamari or soy sauce
• 2 cups low-sodium chicken broth
• 3 tablespoons dark brown sugar
• Finely grated zest of 1 orange
• 2 star anise pods
• 2 cinnamon sticks
• 1 tablespoon finely grated fresh ginger
• 6 large skinless, bone-in chicken thighs (about 2 1/2 pounds)
• 3 tablespoons cornstarch
• 1/3 cup dry sherry
• Steamed rice, for serving

1. In the crock of a slow cooker, stir together the tamari or soy sauce, chicken broth, brown sugar, orange zest, star anise, cinnamon, and ginger.
2. Add the chicken, making sure to submerge it in the liquid.
3. Cover and cook on the low-heat setting for 4 hours, or until the chicken is soft and nearly falling off the bone.
4. Use a slotted spoon to transfer the chicken to a warmed serving platter.
5. Cover loosely with foil and set aside.
6. Pass the cooking liquid through a medium-fine strainer into a saucepan.
7. Turn the heat to medium-high.
8. In a small bowl, whisk together the cornstarch and sherry until you dont see any lumps.
9. Using a wooden spoon, immediately stir this slurry into the cooking liquid and bring to a boil.
10. Cook, stirring frequently with the wooden spoon, until the sauce thickens and reduces slightly, about 8 minutes.
11. Spoon some of the sauce over the chicken on the serving platter and transfer the rest to a small serving bowl to pass at the table.
12. Serve with .

soy sauce, chicken broth, dark brown sugar, orange, anise pods, cinnamon sticks, ginger, skinless, cornstarch, sherry, rice

Taken from www.chowhound.com/recipes/slow-cooker-asian-chicken-thighs-31261 (may not work)