2 lbs boneless, skinless, chicken thighs
1/2 C water (for chicken)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp tarragon, dried
1/2 C water (for glaze)
1/2 C brown sugar
2 Tbsp soy sauce
2 Tbsp balsamic vinegar
1 Tbsp cornstarch
In a small bowl, mix tarragon, salt, pepper, and water.
Place chicken in crock pot. Pour tarragon mix over chicken.
Cook on high for 2 1/2 hours.
10-15 minutes before chicken is done cooking, mix 1/2 C water, brown sugar, soy sauce, vinegar, and cornstarch in a small saucepan.
Heat to a boil, over medium heat, until mixture starts to thicken.
Pour over chicken in crock pot, being certain to evenly coat.
Reduce crock pot to low and cook for an additional hour.
Remove chicken from crock pot. Pull apart using two forks or an electric mixer.
Serve with remaining glaze.