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Export 6 ingredients for grocery delivery
Step 1
Place the chicken thighs evenly in the slow cooker.
Step 2
Combine the soy sauce, vinegar and brown sugar if using. Stir to mix and dissolve the sugar. Pour into the slow cooker.
Step 3
Sprinkle in the peppercorns and garlic. Stir to distribute.
Step 4
Add Bay leaves.
Step 5
Cook on high for 4 hours or on low for 6 hours.
Step 6
Create a slurry by combining the tablespoon of cornstarch with the tablespoon of water. Stir to fully mix.
Step 7
Strain the cooking liquids into a saucepan. Add the cornstarch slurry.
Step 8
Bring to a simmer over medium-low heat. Stirring periodically simmer until the sauce has thickened. Spoon over the chicken and rice.
Step 9
Serve with rice.
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