8 bone-in chicken thighs (about 4 lbs.), skin discarded --> I used boneless, skinless chicken breast
Salt and pepper
3/4 cup chopped scallions (about 6)
4 cloves garlic, chopped
1/4 cup soy sauce
3 Tbsp. honey
1 Tbsp. grated fresh ginger
1/4 tsp. sesame oilSeason the chicken with salt and pepper and place in a greased 6- to 7-qt. slow cooker.
In a small bowl, combine scallions, garlic, soy sauce, honey, ginger and sesame oil. Pour the mixture over the chicken, cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone reads 165°, about 4 hours. Serve with the pan juices, sprinkled with additional chopped scallions. Serves 4.