|10 min||4 h||6|
|1/4 cup unpacked||Brown sugar|
|908 gm||Chicken thighs, boneless, skinless|
|1/4 cup||Chili paste, Gourmet Garden (choice of flavour, such as Asian Garlic)|
|2 clove(s)||Garlic (minced)|
|1 tbsp minced||Ginger root|
|1/3 cup||Coconut aminos, Coconut Secret|
Stir together the soy sauce, brown sugar, chili garlic paste, garlic, and ginger in the bottom of the slow cooker. Add the chicken and stir to coat the chicken completely.
Cook on low for 4 hours or until chicken is fully cooked. Shred using two forks.
Optional but highly recommended: Add the liquid from the slow cooker into a small sauce pan. Bring to a boil and boil for 8-10 minutes until it reduces by half and thickens. Toss chicken in this sauce or drizzle on top.