Soy-Ginger Chicken

• 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
• 4 chicken drumsticks (about 1 pound), skin removed
• 2 medium carrots, sliced
• 4 green onions, thinly sliced
• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 1 piece fresh gingerroot (about 2 inches), peeled and thinly sliced
• 5 garlic cloves, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground coriander
• 1/2 teaspoon pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Hot cooked rice and minced fresh cilantro

1. Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender.
2. Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.

chicken, chicken, carrots, green onions, soy sauce, brown sugar, fresh gingerroot, garlic, balsamic vinegar, ground coriander, pepper, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/soy-ginger-chicken/ (may not work)