Asian Chicken

We've had a pretty hectic past few weeks.  Between a nasty little stomach bug and having oodles and oodles of leftovers from various church functions, I have hardly cooked anything.  So at this point we are all pretty sick of random-whatever-is-in-the-fridge-or-comes-from-a-box meals.

Unfortunately, life is still crazy, so tonight I wanted something simple, but satisfying.  This Asian Chicken definately hit the spot.  Since I didn't have much time, I served it with steam-in-the-bag brown rice, egg rolls, and stir-fry veggies.

Asian Chicken
2 pounds boneless, skinless chicken thigh tenders (DON'T use chicken breasts--it would be too dry)
1/2 cup soy sauce
1/3 cup packed brown sugar
2 Tbsp. sesame oil (I used peanut oil)
3 cloves garlic, minced

Place thighs into the bottom of a crockpot.  Lay as flat as possible.  Combine the rest of the ingredients in a samll bowl.  Pour over the chicken.  Cover and cook on low for three hours, stirring once.

(Source: 365 Days of Slow Cooking)