I brined my chicken thighs in salt and granulated garlic for 24 hrs -- did not try to brown but just put in the slow cooker. If you brine first, then watch the salt -- use maybe 1/3 cup of soy sauce instead. I did the rest of the recipe as written and did cook on high in the slow cooker for 4 hours. The chicken was AWESOME esp over Jasmine rice. Very moist and tender! I had no problems thickening the sauce with the cornstarch slurry. You have to stir it for several minutes before it thickens. In fact, I like to get out the Braun hand blender and give the sauce a nice buzz -- it really thickens the gravy up. This is a wonderful comfort food recipe!
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I brined my chicken thighs in salt and granulated garlic for 24 hrs -- did not try to brown...