Japanese Chicken

Japanese Chicken

8-10 dark chicken peices (legs,thighs,drumsticks)

1 ½ c water

½ c balsamic vinegar

1/3 c soy sauce

2 ½ Tbsp sugar

2 cloves garlic (or more to taste)

Place all the ingredients in the slow cooker.  Cook on low for about 6 hours. The chicken will fall off the bone it is so tender!  Remove chicken pieces and set aside to cool.  I de-boned and took all the skin off.  While chicken is cooling, place 3 Tablespoons of cold water and 3 Tablespoons of cornstarch together and add to the sauce in the slow cooker. Turn heat to high and stir in the cornstarch water mixture. It should start getting thicker in a few minutes.  Add the de-boned chicken back to the sauce.