Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs
  • 1 tbsp (15ml) neutral oil
  • 1/2 tsp (3g) kosher salt
  • 1/2 cup (120ml) light soy sauce
  • 1/4 cup (60ml) dark soy sauce
  • 1/3 cup (65g) brown sugar, packed
  • 1 cup (240ml) water or low-sodium chicken broth
  • 3 cloves (9g) garlic, smashed
  • 1 piece (25g) fresh ginger, sliced into coins
  • 2 whole star anise
  • 1 cinnamon stick (approx. 3 inches)
  • 1 tbsp (15ml) sesame oil

Instructions:

  1. Pat the chicken thighs dry with paper towels.
  2. Optional: Heat neutral oil in a skillet over medium-high heat. Sear chicken skin-side down for 3-5 minutes until golden brown, then transfer to the slow cooker.
  3. In a medium bowl, whisk together the light soy sauce, dark soy sauce, brown sugar, water or chicken broth, and sesame oil until the sugar is mostly dissolved.
  4. Place the smashed garlic, ginger coins, star anise, and cinnamon stick around the chicken in the slow cooker.
  5. Pour the soy mixture over the chicken, ensuring the thighs are partially submerged.
  6. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the internal temperature reaches 165°F (74°C) and meat pulls away from the bone easily.
  7. Remove the chicken to a platter and strain the remaining liquid into a saucepan to reduce into a glaze.