Slow Cooker 5 Spice Chicken

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  2 Garlic(6g)
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  2 Ginger, Fresh Root(170g)
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  2 tbsp Vegetable oil
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  0.5 tsp Sesame Oil, Toasted
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  2 tbsp Soy Sauce, Low Sodium
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  2 tbsp Brown sugar
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  2 tbsp Five-Spice Powder, Chinese
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  4 lbs Chicken Thigh, Bone-In, Skin-On
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  1 Yellow Onion(110g)
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  2 tbsp Chinese cooking wine (Shaoxing)

Instructions

1. 1Mince the fresh garlic and grate the fresh ginger root using a microplane or fine grater. In a small bowl, whisk together the minced garlic, grated ginger, vegetable oil, toasted sesame oil, low-sodium soy sauce, brown sugar, and Chinese Five-Spice Powder until fully combined.
2. 2Pat the chicken thighs dry with paper towels. Rub the spice mixture generously all over each piece, working it under the skin and into any crevices to ensure even coating.
3. 3Dice the onion and scatter it across the bottom of your slow cooker. Arrange the spiced chicken thighs skin-side up on top of the onion. Pour the Chinese cooking wine around (not over) the chicken pieces.
4. 4Cover and cook on low for 6–7 hours until the chicken is very tender and the internal temperature reaches 165°F when measured in the thickest part of the thigh.
5. 5Remove the lid, increase heat to high, and cook uncovered for 15–20 minutes until the skin begins to brown and the braising liquid reduces slightly, tilting the slow cooker occasionally to promote even browning.
6. 6Let the chicken rest in the slow cooker for 5 minutes, then transfer to a cutting board and cool for 10 minutes.
7. 7Divide the cooled chicken evenly into 10 airtight containers, distributing the braising liquid and onions evenly among them.
8. 8Seal and refrigerate for up to 5 days, or freeze for up to 3 months.