Categories: Asian, Poultry

Ingredients

• 3 tablespoons pure maple syrup
• 3 tablespoons hoisin sauce
• 2 tablespoons olive oil
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon prepared minced garlic
• 1/2 teaspoon ground red pepper
• 2 pounds skinned and boned chicken thighs
• 1/4 teaspoon salt
• 1/4 cup water
• 2 tablespoons cornstarch

Directions

1. Whisk together first 7 ingredients in a small bowl.

2. Sprinkle chicken thighs evenly with salt; place in a lightly greased 3-1/2- or 4-quart slow cooker. Poor sauce mixture over chicken.

3. Cover and cook on HIGH setting 1 hour. Reduce heat to LOW setting, and cook 5 hours or until chicken is tender.

4. Remove chicken to a serving platter, using a slotted spoon. Whisk together water and cornstarch in a small bowl; add to sauce in slow cooker. Increase heat to HIGH setting; whisk constantly 4 minutes or until sauce begins to thicken. Spoon sauce evenly over chicken.

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