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.
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