Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 large carrots, peeled and sliced into thick rounds
  • 2 medium potatoes, cubed into 1-inch pieces
  • 1 large yellow onion, thinly sliced
  • 1 tbsp ginger, freshly grated
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tbsp soy sauce
  • 100g Japanese curry roux bricks
  • 1 tbsp unsalted butter

Instructions:

  1. Place the sliced onions, carrots, and potatoes at the bottom of the slow cooker to create a vegetable bed.
  2. Nestle the chicken thigh chunks on top of the vegetables.
  3. Stir together the grated ginger, minced garlic, and soy sauce, then drizzle the mixture over the meat.
  4. Pour the chicken broth over everything until the ingredients are nearly submerged.
  5. Cover and cook on High for 6 hours or Low for 8 hours until the meat is easily pierced with a fork.
  6. About 30 minutes before serving, remove 1 cup of the cooking liquid, whisk in the curry roux bricks until dissolved, and stir the mixture back into the slow cooker along with the butter.