Asian-Inspired Chicken Drumsticks

Ingredients

For slow cooker:

• 8 chicken drumsticks
• 1/4 cup honey
• 1/2 cup balsamic vinegar (or half and add 1/4 cup soy sauce)
• 2 tbsp. maple syrup
• 4-6 cloves garlic, minced
• 1 tsp. ground ginger (or 1/2 tsp. fresh grated ginger)

For sides:

• 2 cups uncooked brown rice, rinsed
• 4 cups water
• 1 tsp. olive oil
• 2 cups carrots peels or grated carrots
• 1 tbsp. olive oil
• 1 tsp. apple cider vinegar
• 1 tsp. lemon juice (if available)
• 1 tsp. honey or maple syrup
• 1/4 tsp. salt
• 2 tbsp. chopped parsley

Directions 

For slow cooker

1. Add the drumsticks to the pot.Combine honey, balsamic vinegar, maple syrup,minced garlic, and ground ginger and whisk to combine. Pour over drumsticks.
2. Cover and cook on low for 6-8 hours. Chicken is done when the internal temperature is 165°F.
3. Optional: to thicken sauce, remove drumsticks when cooked and make a cornstarch slurry by combining 2 tsp. cold water and 2 tsp. cornstarch. Stir slurry into sauce and simmer until thickened, then replace meat.

OPTIONAL SIDES

1. Combine the rinsed rice, water, and olive oil in a pot and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
2. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
3. To make the salad, peel carrots in ribbons or grate. Combine olive oil, apple cider vinegar, lemon juice (if you have it), maple syrup, and salt in a large bowl. Whisk to combine.
4. Add carrots and parsley and toss gently to coat.