Ingredients
- For Chicken
- 2 lbs chicken thighs, boneless, skinless
- ½ cup water
- ½ tsp salt
- ½ tsp freshly ground black pepper,
- 1 tsp tarragon, dried
- For Glaze
- ½ cup water
- ½ cup brown sugar
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 tbsp cornstarch
- Add the chicken to the slow cooker. In a small bowl mix together tarragon, salt, pepper and water. Pour over chicken. Cook on high for 2½ hours.
- After 2½ 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.
