I just love the freshness of the ginger and garlic in this dish. The flavors are just beautiful and the chicken is cooked to perfection until it falls off the bone. Delicious! Enjoy!
-4 chicken thighs, skin-on, bone-in
-2 (14.5 oz each) cans petite diced tomatoes
-2 Tbs minute tapioca
-1 inch piece fresh ginger, peeled and finely grated
-1 Tbs parsley, chopped
-2 tsp packed brown sugar
-4 garlic cloves, minced
-2 tsp salt
-1 tsp crushed red pepper flakes
Coat the bottom and sides of your slow cooker with some cooking spray. Lay the chicken thighs on the bottom.
Drain only one can of the tomatoes and add it to a large bowl. Add the remaining tomatoes with the juice, plus all of the other ingredients. Mix well and pour over chicken. Cover and cook on low for 5-6 hours.
Serve over rice. Enjoy!