INGREDIENTS

• 3 lb. chicken thighs or leg quarters
• 1/4 cup Hoisin sauce
• 1/4 cup plum sauce
• 1/4 cup low sodium soy sauce
• 1 medium piece fresh ginger root, about 2 inches, peeled and thinly sliced or grated
• Juice of 1 whole fresh lime
• 3 tbsp. corn starch

PREPARATION

1. Remove skin from chicken, if desired.
2. Combine hoisin sauce, plum sauce, soy sauce, ginger, lime, and cornstarch in a large bowl or food storage bag; blend well.
3. Add the chicken pieces, turning to coat well. Put the chicken and marinade in the slow cooker.
4. Cover and cook on LOW for 5 to 7 hours, until chicken is tender and juices run clear.
5. Serve with hot cooked rice.
6. Serves 4.