PEKING CHICKEN

8 bone-in chicken thighs (about 4 lbs.), skin discarded
Salt and pepper
3/4 cup chopped scallions (about 6)
4 cloves garlic, chopped
1/4 cup soy sauce
3 tablespoons honey
1 tablespoon grated fresh ginger
1/4 teaspoon sesame oil

Season the chicken with salt and pepper and place in a greased 6- to 7-quart 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, about 4 hours.  Serve with rice and the pan juices.

Leftovers?  Make fried rice.