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Prep 15min
Total6hr30min
Ingredients12
Servings6
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Ingredients
12
boneless skinless chicken thighs (about 2 lb)
1
bag (16 oz) ready-to-eat baby-cut carrots, cut in half lengthwise
2
tablespoons grated gingerroot
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/4
cup honey
2
teaspoons sesame oil
1
teaspoon dried minced garlic
1/4
cup soy sauce
3
tablespoons cold water
3
tablespoons cornstarch
1
tablespoon sesame seed, toasted
2
green onions, sliced with tops
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Steps
1
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add carrots; sprinkle with gingerroot. In small bowl, stir broth, honey, oil and dried minced garlic. Pour over chicken and carrots.
2
Cover; cook on Low heat setting 6 to 8 hours.
3
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.
4
To serve, pour sauce over chicken and carrots. Garnish with sesame seed and onions.
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Add 2 stalks celery (sliced), 1/2 red bell pepper (cut into 1/2-inch strips) or 1 jar (4.5 oz) sliced mushrooms (drained) with the carrots.
To toast sesame seed, which enhances its flavor, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
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