Ginger Sesame Chicken

o A dozen (2 lbs) boneless, skinless chicken thighs (or about 6 boneless breasts)
o A bag (16 oz) ready to eat, cut baby carrots, cut in half lengthwise
o 2 tablespoons grated ginger root
o 1/2 cup chicken broth
o 1/4 cup honey
o 1 teaspoon minced garlic
o 1/4 cup soy sauce
o 3 tablespoons cold water
o 3 tablespoons cornstarch
o 1 tablespoon toasted sesame seed
o 2 sliced green onions with tops

Spray a 4-quart crock pot with cooking spray. Place chicken in the pot. Add carrots and sprinkle in ginger root. In small bowl, stir honey, oil, broth and minced garlic. Pour over chicken and carrots.

Cover and cook on low for 6 to 8 hours.

With a slotted spoon, remove chicken and carrots to serving platter; cover to keep warm. Strain cooking liquid; pour into a 1-quart saucepan. In a 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.