Ingredients
- 3 lbs boneless skinless chicken thighs
- 3 tablespoons cornstarch
- 1/4 cup sliced green onions (or more to taste) Sauce
- 1/2 teaspoon fresh grated ginger
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red chili flakes
- 1/3 cup apple juice
- 1 1/2 tablespoons honey
- 1/4 cup brown sugar
- 1/4 sodium soy sauce (China Town brand has the lowest sodium I have found) or Soycup ketchup
- 3 tablespoons cider vinegar
- 1/4 cup water
- 1/4 cup Bourbon
- 1/4 cup Low sodium soy sauce substitute from the files
Directions
1. Mix all sauce ingredients in a small bowl.
2. Place chicken in slow cooker, pour sauce over top. Cover and cook on low 6-7 hours or on high 3 hours.
3. Remove chicken and chop into bite-sized pieces and cover to keep warm.
4. Meanwhile, combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir chicken back into the sauce and add in green onions.
5. Serve over rice.
I used regular Heinz Ketchup and China Town soy sauce for the nutrition facts. You can make this even lower sodium by using the soy sauce substitute and no salt added ketchup.
Nutrition Facts
- 8 Servings Amount Per Serving
- Calories 117.4
- Total Fat 2.0 g
- Saturated Fat 0.5 g
- Polyunsaturated Fat 0.5 g
- Monounsaturated Fat 0.6 g
- Cholesterol 43.0 mg
- Sodium 338.6 mg
- Potassium 166.5 mg
- Total Carbohydrate 16.9 g
- Dietary Fiber 0.2 g
- Sugars 12.9 g
- Protein 10.3 g
