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8 chicken thighs, bone-in, skinless
3 carrots, cut into chunks
6 whole peeled garlic cloves
3 sprigs thyme
1 cup red wine
1 cup water
1 packet Trader Joe’s chicken broth in foil pouch (when mixed with water = 1 cup chicken broth)
¼ tsp Sel De Guerande (coarse sea salt)
fresh ground pepper
2 TBS cornstarch
3 TBS water
2 TBS cornstarch
3 TBS water
Put all above ingredients–except cornstarch and water– in slow cooker. Cook on high for 1 hour, then reduce to low for 6 hours.
Remove solids from slow cooker. Mix cornstarch and water together, then add to sauce, stirring. Turn slow cooker on high and cook for about 15 minutes to thicken. Add chicken and carrots back in.
You don't indicate how much cornstarch and water to add to the cooking liquid. Simpletons like me need the complete detail!
This sounds great! Can't wait to try it.