Dukan Diet

4 to 6 chicken thighs (bone-in is best, about 2 1/2 pounds)
1 1/2 tablespoons gluten free soy sauce
-1 1/2 tablespoons fish sauce (found in condiment aisle, or in Asian cooking aisle)
1 1/2 teaspoon granulated white sugar
1/2 teaspoon black pepper
4 cloves chopped garlic
1 tablespoon canola or vegetable oil
--foil (optional)

The Directions.

I tried the foil trick of balling up pieces of aluminum foil to line the bottom of the crock in order to create a crispy skin. It didnt really work, but it was a fun experiment.

I put the chicken on top of the foil balls.

Combine sauce ingredients in a small bowl, and pour over the top of the chicken.

Cover and cook on low for about 6 hours, or on high for 3 to 4 hours. The cooking time is dependent on how thick your chicken pieces are, and if they are fresh or frozen.

The Verdict.

Make this. Eat this.

The skin didnt get crispy the way that I was hoping it might by using the foil balls. But, the chicken was moist and fell apart---the sauce is an amazing flavor that I havent had before. I will definitely make this again. Id like to try the sauce on drumettes as an appetizer.

We ate it over white rice---and practically licked the remaining sauce out of the crock.

super yummy.