Soy Ginger Chicken in a Crock Pot

I made this recipe last night and it turned out great. If I can make it taste good then it must be a foolproof recipe. Try it out. I love using my crock pot. Now that the weather is cooling down I plan on making lots of meals in the crock pot. I am excited for soups. Yummy fall soups. Mmmm.

Recipe is from:

Soy-Ginger Chicken Prep: 30 minutes Total: 6 hours 30 minutes
Ingredients Serves 4. 1/3 cup soy sauce 2 tablespoons dark-brown sugar 5 garlic cloves, thinly sliced 2/3 cup fresh cilantro, chopped, plus sprigs for garnish 1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips 5 scallions, thinly sliced on the diagonal (1 cup packed) 1 tablespoon balsamic vinegar 1 teaspoon ground coriander 1/2 teaspoon ground pepper 4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed 2 medium carrots, thinly sliced crosswise 1 tablespoon cornstarch FOR SERVING cooked white rice	Directions In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid. In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.

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