Cheap Cheap Peking Chicken

I have just ended the most hectic week in my life! The kids went back to school. I worked full-time and the hubs started a new job. Don't get me wrong, I'm completely grateful but the timing was the WORST. I've had some breathing room the last few days so it was finally back to the kitchen to make some real food.

There has got to be a few of you suffering from the country's current economic situation, as we are. Thus, things is tight here, man. Tighter than a pair of acid-washed jeans in a Tiffany video! So, I'm going for the cheap. I found this recipe in the current Rachael Ray mag, but, as usual, I changed it a bit. I made it as printed but it was a bit greasy for me so I've decided that the skin on the chicken must be removed. Just rip it off, it comes off easily. This is great served with some brown rice and asparagus. Enjoy.

Crock Pot Peking Chicken-adapted from Rachael Ray Magazine

8 chicken thighs, bone in, skin removed

6 green onions, sliced thin

1/4 cup reduced sodium soy sauce

3 Tbs. honey

3 cloves garlic, minced

1 tsp. sesame oil

1 Tbs. grated fresh ginger

fresh cracked pepper

Place the chicken in the crockpot. Add in onions, soy sauce, honey, garlic, sesame oil, fresh ginger and pepper. Turn chicken to coat. Cover and cook on low for 6 hours. Pull chicken off of the bones and serve over rice (I use brown) with some of the sauce. You can sprinkle with more sliced onions and some sesame seeds if you like.