3 cups cooked fresh or frozen sugar snap pea pods (see Tips)
1 teaspoon toasted sesame seeds
Sliced green onions (optional)
Trim the 8 green onions and cut into 6-inch lengths; arrange onions in the bottom of a 2-quart slow cooker. Trim chicken of any visible fat. Place chicken on top of onions. In a small bowl, stir together rice vinegar, soy sauce, honey, and chili sauce; spoon over chicken. Sprinkle sliced garlic over top.
Cover and cook on low-heat-setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours. To serve, place chicken and cooked peas on each serving plate. Spoon cooking liquid over chicken. Sprinkle with toasted sesame seeds. If desired garnish with additional green onions.
Tips: Remove strings and tips from pea pods. Cook fresh pea pods, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. (Cook frozen pea pods according to package directions.) Drain well.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.