Sweet and Spicy Slow Cooker Chicken Legs

Prep the chicken legs by peeling the skin off if you desire. The chicken legs may fall apart easier but you will reduce the fat content by peeling the skin off.

In the slow cooker combine the soy sauce, vinegar, Sriracha, red pepper, brown sugar and garlic. Stir well, add the chicken legs and turn a few times to coat chicken with sauce. Cover and cook on low for 5-6 hours.

Remove the cooked chicken legs to a serving plate. Pour the sauce into a saucepan and heat over medium-high heat. Remove garlic cloves.

In a small bowl combine the cornstarch and water and stir until the cornstarch is dissolved. Stir the mixture into the sauce and whisk until the sauce has thickened. Taste sauce and determine if you want more heat. If you want more add more Sriracha and/or red pepper flakes until you are satisfied. Pour sauce over chicken and sprinkle with green onion. Serve.