Ingredients:
For Chicken
2 lbs chicken thighs, boneless, skinless
1/2 cup water
1/2 tsp salt
1/2 tsp freshly ground black pepper,
1 tsp tarragon, dried
For Glaze
1/2 cup water
1/2 cup brown sugar
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tbsp cornstarch
Instructions:
In a small bowl mix together tarragon, salt, pepper and water. Pour over chicken.
Add the chicken and juices to the slow cooker. Cook on high for 2 1/2 hours.
After 2 1/2 hours, mix the glaze ingredients in a small saucepan. Heat over medium heat until the mixture starts thickening. It should start to thicken as soon as it comes to a boil.
Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.
Cook for an additional hour in the slow cooker on low.
Remove chicken from slow cooker into a big bowl and carefully pull it apart using two forks.
Serve warm with remaining glaze on the side, if preferred.
