Ingredients
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed4 chicken drumsticks (about 1 pound), skin removed2 medium carrots, sliced4 green onions, thinly sliced1/3 cup soy sauce2 tablespoons brown sugar1 piece fresh gingerroot (about 2 inches), peeled and thinly sliced5 garlic cloves, minced1 tablespoon balsamic vinegar1 teaspoon ground coriander1/2 teaspoon pepper1 tablespoon cornstarch1 tablespoon cold waterHot cooked rice and minced fresh cilantro
Preparation
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.
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.
