Crock Pot Oriental Chicken Thighs

• 8 boneless skinless chicken thighs
• 5 teaspoons olive oil
• 1/3 cup warm water
• 1/4 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon Chinese five spice powder
• 2 teaspoons cornstarch
• 2 tablespoons cold water
• hot cooked rice
• sliced green onion

1. Stack chicken thighs in crock pot sprayed with nonstick cooking spray.
2. Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, and five spice powder; pour over chicken thighs.
3. Cover and cook on low 5-6 hours.
4. Combine cornstarch and water; add to crock pot and stir.
5. Cook on high 30 minutes or until thickened.
6. Serve over rice and top with green onions.

chicken thighs, olive oil, water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper, spice powder, cornstarch, cold water, rice, green onion

Taken from www.food.com/recipe/crock-pot-oriental-chicken-thighs-140770 (may not work)