Chili Shoyu Chicken

I've been trying to use my slow cooker more, and I came across this recipe for Chili Soy Chicken with Bok Choy in the Woman's Day Magazine which I decided to try.  Although I didn't have Bok Choy and Ginger on hand, I simply used what I did have on hand, and the chicken came out really delicious!

Chili Shoyu Chicken (recipe credit Woman's Day magazine):

Ingredients:

• 3 T shoyu
• 1/2 c chicken broth or water
• 3 T brown sugar
• 2 T fresh lime juice
• 2 to 3 t chili garlic sauce
• 2 cloves garlic, chopped
• 2 lbs boneless, skinless chicken thighs
• 2 t cornstarch
• 2 stalks green onions, sliced (optional)
• Toasted sesame seeds (optional)

Directions:

• In a 5- to 6-quart slow cooker, whisk together the chicken broth, shoyu, sugar, lime juice, and chili garlic sauce; stir in the garlic. 
• Add the chicken to the slow cooker and cook 4 to 5 hours on high or 6 to 7 hours on low. 
• In a small bowl, whisk together the cornstarch and 2 tablespoons of the cooking liquid, then stir the mixture into the slow cooker and cook for 20 minutes. 
• Shred chicken and serve on rice; sprinkle with green onions and sesame seeds (optional)