Slow Cooker Brown Sugar Glazed Pulled Chicken

• Gluten free

• Meat

  • 2 lbs Chicken thighs, skinless boneless

• Produce

  • 1 tsp Tarragon, dried

• Condiments

  • 2 tbsp Balsamic vinegar
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 cup Brown sugar
  • 1 tbsp Cornstarch
  • 1/2 tsp Salt

• Liquids

  • 1 cup Water

Found on jocooks.com

Description

Ingredients

• 2 lbs chicken thighs, boneless, skinless
• ½ cup water
• ½ tsp salt
• ½ tsp freshly ground black pepper,
• 1 tsp tarragon, dried
• ½ cup water
• ½ cup brown sugar
• 2 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 1 tbsp cornstarch

Directions

• 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.

Nutrition