Chinese Sweet-and-Sour Chicken with Sesame Seeds

This is one of Jimi's go-to recipes when he gets to choose dinner.  How often do you come home to homemade Chinese food waiting for you?  Now you can with this easy recipe since it's made in the crock pot.

The recipe calls for a whole fryer chicken, but I just make it with 3-4 large chicken breasts since that's what I have on hand.  The sesame seeds can be found already toasted in the spice section.

Serve with rice and Asian broccoli. 

I got this out of Not Your Mother's Slow Cooker Recipes.

Chinese Sweet-and-Sour Chicken with Sesame Seeds
Serves 4-6

One 3 to 4 pound broiler/fryer (or 3-4 large chicken breasts)
1/3 cup soy sauce
1/3 firmly packed light brown sugar
1/4 cup water
1/4 cup dry sherry or apple juice
1 tablespoon ketchup
1/2 teaspoon red pepper flakes
2 green onions, trimmed and halved
1 clove garlic, pressed or minced
2 tablespoon cornstarch
1  tablespoon water
2 tablespoons sesame seeds, lightly toasted in a dry skillet over medium heat until fragrant

1. Wash and dry chicken thoroughly.  Trim off fat.  Put chicken in the cooker, breast side up.  Combine the soy sauce, brown sugar, water, sherry, ketchup, red pepper flakes, green onions and garlic in a small bowl; pour over the chicken.  Cover and cook on HIGH until an instant read thermometer inserted into the thickest portion of the thigh reads 180 degrees, 3 1/4 to 4 hours.

2.  Transfer the chicken to a platter.  Remove and discard the green onions.  Combine the corn starch and water and stir the slurry into the sauce.  Cook on HIGH until thickened.  Spoon the sauce over the chicken, sprinkle with the sesame seeds and serve.