LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
Slow Cooker Whiskey Chicken
3 lbs boneless skinless thighs
3 T cornstarch
1 garlic clove, minced
Sauce:
¼ c soy sauce
¼ c water
¼ c whiskey
3 T cider vinegar
¼ c ketchup
¼ c brown sugar
2 T honey
1/3 c apple juice
½ t chili flakes
4 cloves garlic, minced
½ t fresh ginger, grated
Mix all sauce ingredients in a small bowl.
Place chicken in slow cooker, pour sauce over top. Cover and cook on low for 6-7 hours or on high for 3 hours.
Remove chicken and chop or shred into bite sized pieces. Strain liquid from slow cooker and place in saucepan over medium high heat. Combine 3 tablespoons water with the 3 tablespoons cornstarch and stir until dissolved. Whisk into boiling sauce along with 1 clove minced garlic. Stir until sauce thickens.
Pour sauce over chicken pieces in the slow cooker and stir. Serve over rice.
Serves 4 to 6 people.
