4 chicken thighs with bones (and skin)
6 cloves of garlic (chopped)
1/3 cup brown sugar (packed)
1 tablespoon of sesame oil
1 tablespoon hot sauce (optional)
1 teaspoon smoked paprika
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
chopped green onions
In a large slow cooker, add all the ingredients listed under “Sauce” and stir until completely incorporated.
Then add the chicken thighs and toss with the mixture to completely coat both sides.
Make sure the skin of the chicken is facing up.
Cook over low heat for 7-8 hours or over high heat for 4 hours.
To make the chicken crispier, grill for a few minutes before serving.