4chicken legsor 4 each of thighs & drumsticks, skin & excess fat removed
8garlic clovesremove the papery skin but leave whole
3tablespoonsbrown sugar or honey
Lay the chicken pieces out in the bottom of the slow cooker, if you have to pile them up, try and keep them as even in depth as possible.
Add the veggies, garlic, sugar and soy sauce and cook on high for 3-5 hours or low for 6-8 hours. Turn the meat halfway through the cooking time if you're home, but don't worry if not, it'll still taste fantastic.
When the meat is cooked through, remove from the slow cooker carefully and shred the meat from the bones, keeping it warm.
Pour all the juices into a small saucepan and boil until it is reduced by around half and has thickened into a delicious sticky black syrup. Add the chicken back to the sauce and stir well.
Sprinkle with sesame seeds and serve with rice and green beans.