Mix the sauce ingredients together in a bowl, soy sauace, brown sugar, water, garlic powder, ground ginger,and allspice.
Pour the sauce into the slow cooker. Add the chicken on top and flip them to coat both sides. Place each chicken thigh skin side down. Cover with the lid and cook on high for 2 hours.
After 2 hours, stir and flip the chicken thighs skin side up. Cover with the lid and cook an additional 30 minutes, or until chicken is fully cooked and no longer pink on the inside.
Serve the chicken with rice, quinoa or pasta. Green onions and sprinkled sesame seeds can be used for garnish. Drizzle extra sauce from the slow cooker on top. Serve and enjoy!
Recipe Notes:
Leftover chicken can be stored in an airtight container in the fridge for up to 3-4 days. I recommend storing the rice, pasta or quinoa separately.Chicken can be reheated in the microwave for 1-2 minutes, or heated in the oven at 375°F until warmed through.
Note: This is not a thick sauce. If you would like it thicker you can try adding cornstarch when you mix ingredients to make the sauce.
Chicken thighs should be defrosted before adding to the slow cooker.
Make sure to place all thighs skin side down for the first two hours.