Summertime slow cooker recipe trial and error continues, and I have to say that we really enjoyed this one.  Next time, I might thicken the sauce for a bit longer afterwards to get a better coating, but this was pretty great even with a watery sauce.  The leftovers were awesome as well!  We had this with zucchini and summer squash, because we are pretty much drowning in both. 😉

• 1/3 cup honey
• 2 teaspoons orange zest
• 2 tablespoons orange juice
• 3 tablespoons low-sodium soy sauce or tamari
• 3 cloves garlic, minced
• 1 1/2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 1/4 teaspoon crushed red pepper
• 2 teaspoons toasted sesame seeds
• 8 chicken drumsticks (2 1/2 pounds)
• 2 tablespoons chopped fresh parsley

In a medium bowl, combine honey, orange zest, orange juice, soy sauce, garlic, ginger, vinegar, crushed red pepper, and sesame seeds.

Heat oil in a large nonstick skillet over medium-high. Season chicken with a little salt and pepper; sauté for about 3 minutes per side, until they have a golden crust. Transfer to the slow cooker along with the sauce mixture.

Cook on low for 8 hours.

Transfer the drumsticks to a bowl. Very carefully pour the liquid from the slow cooker into a medium skillet. Bring to a boil over high heat. Boil until reduced and slightly thickened, about 5 minutes. Pour the sauce over the drumsticks and stir to coat. Serve, sprinkled with parsley.