Tender chicken thighs slow-cooked in a rich brown sugar garlic sauce and served over rice for an easy comfort food dinner.

2 pounds boneless, skinless chicken thighs

Salt and black pepper, to taste

1/3 cup apple juice or chicken broth

3/4 cup packed brown sugar

3/4 cup soy sauce

2 cloves garlic, minced

2 tablespoons cornstarch

3 tablespoons cold water

Cooked rice, for serving

Sliced green onions, for garnish

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1. Season the chicken thighs on both sides with salt and black pepper, then place them in the bottom of the slow cooker.

2. In a medium bowl, stir together the apple juice or chicken broth, brown sugar, soy sauce, and minced garlic until well combined.

3. Pour the sauce over the chicken. Cover and cook on low for 4 hours or on high for 3 hours, until the chicken is tender and fully cooked.

4. In a small bowl, whisk the cornstarch with the cold water until smooth.

5. About 30 minutes before serving, stir the cornstarch mixture into the sauce. Cover again and continue cooking until the sauce thickens.

6. Serve the chicken over cooked rice and sprinkle with sliced green onions.

Chicken thighs stay extra tender during slow cooking.

For a lighter flavor, use chicken broth instead of apple juice.

Serve with steamed vegetables or jasmine rice.