Step 1

Place first seven ingredients into gallon-size freezer bag.  Remove as much air as possible and seal tightly.  Knead gently to mix.  Lay flat to freeze.

Step 2

Remove bag from freezer and let thaw overnight in refrigerator.

Step 3

Dump contents of bag into slow cooker, and cook on low for 4-6 hours until chicken is cooked through.

Step 4

Stir 2 tablespoons cornstarch into 2 tablespoons cold water in small glass or bowl.  Add to slow cooker.

Step 5

Cover and cook on high for 30 minutes until sauce thickens.

Step 6

Serve over rice or noodles.  Sprinkle with toasted sesame seeds to garnish.