Crock Pot Sesame Chicken

Today was my middle daughter's birthday, and she had a special request that we eat Sesame Chicken.  Going out to eat is so expensive these days, and since we are on a budget, I did what I like to do and found a recipe on the internet.

Ingredients:

12 boneless, skinless chicken thighs (about 2 lbs)

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

2 Tbsp grated fresh ginger root

1/2 cup chicken broth

1/4 to 1/3 cup honey (depending on how sweet you want it, we added extra)

2 tsp sesame oil

1 tsp dried minced garlic

1/4 cup soy sauce

3 Tbsp cold water

3 Tbsp corn starch

1 Tbsp sesame seed, toasted

2 green onions, sliced with tops

Spray 3 1/2- 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 and cook on Low heat setting 6 to 8 hours.

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.