Slow Cooker - Ginger Garlic Honey Boneless Chicken Thighs

0.25 tsp Pepper, black
2 tsp Garlic
2 tsp Ginger Root
0.50 cup, chopped Onions, raw
2 tbsp Honey
0.50 tbsp Extra Virgin Olive Oil
.5 tsp Better than Bullion chicken broth mixed with 1/2 cup water
2 tbsp Kikkoman Low Sodium Soy Sauce
2tbsp almond flour
1 tbsp Toasted Sesame Oil
1 tbsp Pure Corn Starch
16 oz Chicken Thighs - Boneless, Skinless
0.12 tsp MORTON Sea Salt, Fine Salt
1 tsp Turmeric Powder
1/4 cup chopped fresh cilantro (coriander) for garnish

I serve this dish over riced fresh cauliflower that was cooked in a little butter, salt and pepper and white cooking wine for 5 minutes.

Put 1/2 tablespoon of olive oil or spray the bottom of your slow cooker. Season the chicken thighs generously with salt and pepper on a plate.
In a small bowl, whisk the 1/2 teaspoon of chicken bouillon with 1/2 cup plain drinking water, then mix together with the almond flour. Whisk well. Then add the garlic, Tamari soy sauce, honey and sesame oil.
Mix in the grated ginger and chopped onions. Then add the chicken and gently but completely drench the chicken thighs.
Pour the chicken and sauce and any remaining sauce into the slow cooker. Lay the chicken in a single layer.
Cover the slow cooker sealed tight and cook on LOW for 6 hours or HIGH for 3 hours. Half way thru cooking, give it a stir and turn over the chicken pieces. About an hour before you are ready to serve, mix the tablespoon of corn starch and the turmeric powder and with a few tablespoons of water, blend completely then add to the pot. When it has thickened serve with fresh chopped cilantro and sone of the remaining sauce over the chicken.

Serving Size: Makes four, 4 ounce portions