Crock Pot Asian Barbecue Skewers
- 2 pounds boneless, skinless chicken thighs
- ½ cup soy sauce
- ⅓ cup packed brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- ½ cup thinly sliced scallions
- 1 tbsp toasted sesame seeds (optional)
Cut each thigh into 4 pieces about 1.5 inces thick.
Thread chicken onto 7-inch-long wooden skewers, folding thinner pieces if necessary. Place skewers into crock pot, layering as flat as possible
Combine soy sauce, brown sugar, oil and garlic in small bowl. Reserve ⅓ cup sauce, set aside. Pour remaining sauce over skewers.
Cover an cook on LOW for 2 hours.
Turn skewers over and cook 1 hour longer
Transfer skewers to serving platter. Discard cooking liquid. Spoon on reserved sauce and sprinkle with sliced scallions and sesame seeds, if desired.