Ingredients:
For Chicken
2 lbs chicken thighs, boneless, skinless
1/2 cup water
1/2 tsp salt
1/2 tsp freshly ground black pepper,
1 tsp tarragon, dried
For Glaze
1/2 cup water
1/2 cup brown sugar
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tbsp cornstarch
Directions
- In a small bowl mix together tarragon, salt, pepper and water. Pour over chicken.
- Add the chicken and juices to the slow cooker. Cook on high for 2 1/2 hours.
- After 2 1/2 hours, mix the glaze ingredients in a small saucepan. Heat over medium heat until the mixture starts thickening. It should start to thicken as soon as it comes to a boil.
- Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.
- Cook for an additional hour in the slow cooker on low.
- Remove chicken from slow cooker into a big bowl and carefully pull it apart using two forks.
- Serve warm with remaining glaze on the side, if preferred.
