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1
Dry chicken with paper towels and season with salt and pepper.
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2
Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
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3
Add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate.
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4
Repeat with remaining tablespoon oil and remaining chicken; transfer to plate.
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5
Let chicken cool slightly and discard skin.
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6
Add onion, 2 tablespoons ginger, and garlic to fat let in pan and cook over med-high heat until onion is softened and lightly browned, 8-10 minutes.
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7
Stir in flour and cook for 1 minute.
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8
Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
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9
Stir soy sauce and sugar into slow cooker.
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10
Nestle browned chicken with any accumulated juice into slow cooker.
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11
Cover and cook until chicken is tender, 4-5 hours on LOW.
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12
Transfer chicken to serving platter and tent loosely with foil.
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13
Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
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14
Stir in remaining tablespoon ginger and season with salt and pepper to taste.
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15
Spoon 1 cup sauce over chicken, sprinkle with scallions, and serve with remaining sauce.
