| 1 | Remove the skin from the thighs, and cut off all visible fat. |
| 2 | Heat oil in a large skillet, and brown the chicken on all sides. Remove and add to crockpot. |
| 3 | Drain the fat from the skillet. Peel and mince the garlic and the ginger. Mix them with the remaining ingredients and pour into the skillet. Cook and scrape up the browned bits over medium heat for 10 minutes, until the sauce has reduced by half. |
| 4 | Pour sauce over the chicken in the crockpot and cook on high for 4 hours. Remove the chicken to a platter. |
| 5 | Pour the sauce into the skillet and heat over medium heat. Mix the cornstarch with the water and add this mixture slowly to the skillet. Stir and cook until thickened (about 2 minutes). Pour over the chicken and serve. |
