Place chicken legs in a single layer in the slow cooker. In a small bowl, mix together the soy sauce, sweetener, garlic, ginger, and xanthan gum. Pour over the chicken legs. Cook on low for 4 hours, or high for 2 hours, turning half way through.

When the chicken is done, remove from the slow cooker and pour the leftover sauce into a sauce pan. Cook on the stove top over medium high heat until reduced into a thick sauce. Spoon over the chicken leg and serve.

Place chicken legs in a single layer in the Instant Pot. In a small bowl, mix together the soy sauce, sweetener, garlic, ginger, and xanthan gum and ½ cup of water. Pour over the chicken legs. Cook on high pressure for 15 minutes, followed by a 10 minute natural pressure release. Click here if you are new to the Instant Pot.

Remove the rest of the pressure, followed by the lid. Remove the chicken legs from the pot and set the pot to "high saute' function. Let the sauce simmer until it is thickened. Spoon over the chicken and serve.

Pre-heat the oven to 375F. Place chicken legs in a single layer in a 9x13 baking dish. In a small bowl, mix together the soy sauce, sweetener, garlic, ginger, and xanthan gum. Pour over the chicken legs. Bake in the oven for 1 hour, turning the legs over halfway through.

If your sauce is still thin in the baking dish, pour it into a sauce pan and cook over medium-high heat until thickened. Spoon the sauce over the chicken legs and serve.