Sesame Ginger Slow-Cooker Chicken- freezer

Bowden's Recipes

double this- prep/ no cook, freeze

12 boneless, skinless chicken thighs/tenderloins (about 2 lbs)

1 bag (16 oz) ready-to-eat baby carrots

2 Tbsp grated fresh ginger root

½ cup chicken broth

¼ cup honey

2 tsp sesame oil

1 tsp dried minced garlic

¼ cup soy sauce

3 Tbsp cold water

3 Tbsp corn starch

1 Tbsp sesame seed, toasted

2 green onions, sliced with tops

Spray 3 ½- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add carrots; sprinkle with ginger root. In small bowl, stir broth, honey, oil and dried minced garlic. Pour over chicken and carrots.

-Cover; cook on Low heat setting 6 to 8 hours.

*Note: Some folks have said their chicken was dry. I would consider cutting your cooking time shorter, or using larger pieces of chicken. Not all crock pots are created equal, so keep that in mind so you don't have dry chicken!

-With slotted spoon, remove chicken and carrots to serving platter; cover to keep warm. Strain cooking liquid; pour into 1-quart saucepan. In small bowl, mix soy sauce, water and cornstarch until smooth; add to liquid in saucepan. Cook and stir over high heat until thickened and sauce begins to bubble.

-To serve, pour sauce over chicken and carrots. Garnish with sesame seed and onions.

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