My family gobbles this one up every time. There are a lot of "exotic" ingredients, buy they are common to many economical Asian dishes, so you shouldn't end up with weird things in the pantry you never use. I cut the recipe out of the paper, but the article references alittleyummy.com.
Soy-Simmered Chicken
1/3 c. soy sauce
1 c. chicken stock
3 tbs. light brown sugar
1 tbs. fish sauce
1 tbs. rice vinegar
1 tsp. sesame oil
3 cloves garlic, finely minced
1 inch piece of fresh ginger, finely minced
1/4 tsp. red pepper flakes
-or-
1-2 tsp. Sriracha (I use both)
1.5 lbs. boneless, skinless chicken thighs or breasts*
2 scallions, finely sliced, for garnish
1. Mix everything but the chicken and the scallions in the slow cooker until well combined.
2. Add chicken, smush into sauce to coat.
3. Cover and cook on low for 8 hours or high for 4-5 hours.
4. When cooked, move chicken to a serving dish and top with half of the remaining liquid. Use 2 forks to shred chicken.
5. In a small saucepan, reduce the remaining liquid until it is syrupy.
6. Drizzle the glaze on the chicken and garnish with sliced scallions.
* I love this recipe because it is so flexible. I prefer bone-in chicken with the skin on. I remove bones and skin after cooking. Do not add salt, as fish sauce, soy sauce and chicken stock can be crazy high in sodium. Low-sodium versons all work fine if you have them. If you have to buy fish sauce, try an Asian market (it's cheap) and check the labels for sodium content. No fresh ginger? Look for mashed ginger in small jars or powdered ginger. Not quite as good, but it works. No light brown sugar? Use dark sugar or molasses or even agave. Like spicy food? Use more Sriracha!
When I want to make bigger batches, I adjust quantities judiciously. You don't want too much liquid to start.
I have even been known to begin with not-quite-completely thawed chicken, which extends the cooking time just a bit.