1medium size chicken cut upabout 2.5 pounds of cut pieces
2medium potatoescut into large chunks
1medium carrotcut into large chunks
1/2large onioncut into large chunks
4– 5 mushroom capsshiitake, white, or baby bella, cut into large chunks
6– 8 plump garlic cloves
3– 4 thin ginger slices1-inch round
2– 3 dried whole red chili peppersor green chili peppers or jalapenos – optional
2scallions, roughly chopped
2tablespoonsdark brown sugar
2tablespoonsoyster sauceor 2 more tablespoons soy sauce.
3tablespoonsrice wineor mirin
2tablespoonshoneyor 2 to 3 more tablespoons brown sugar
Clean and cut the chicken into small pieces (2 to 3-inch sizes). Trim off excess fat. Drain thoroughly or pat dry with paper towels. Place the chicken and vegetables, except scallions, in the slow cooker. Pour in the sauce and toss everything well. (You can prepare ahead of time up to this point and keep it in the fridge.)
Cover, and cook for about 4 hours on high or 6 hours on low. Stir to rotate the chicken over midway through the process, if you’re home. Stir in the scallions, sesame oil, and sesame seeds with a few minutes remaining, or see the optional step below.
Transfer to a large pot. Cook, uncovered, over high heat until the liquid is reduced and slightly thickened, 6 to 8 minutes. Stir in the scallions, sesame oil, and sesame seeds. Turn the heat off as soon as the scallions are slightly wilted.