Slow Cooker Chicken and Egg Drop Soup

• 2 pounds boneless skinless chicken thighs
• 1 tablespoon minced ginger
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• Kosher salt
• Freshly ground black pepper
• 6 cups chicken stock
• 1 1/2 tablespoons soy sauce
• 3 large eggs
• 1 tablespoon Asian sesame oil
• 3 tablespoons sliced scallion greens

1. In a bowl, combine the chicken with the ginger, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Heat a slow cooker on high until hot.
3. Add the chicken mixture to the slow cooker and brown, stirring occasionally, until golden, about 6 minutes.
4. Reduce the heat to low and stir in the stock and soy and cook until the chicken is very tender, 6 to 8 hours.
5. Remove the chicken and shred with two forks, then return the chicken to the slow cooker.
6. Increase the heat to high.
7. Whisk together the eggs with the sesame oil and a pinch of salt.
8. Whisk the egg mixture into the hot soup then season with salt and pepper to taste.
9. Serve the soup topped with the scallion greens.

chicken thighs, ginger, garlic, vegetable oil, kosher salt, freshly ground black pepper, chicken stock, soy sauce, eggs, asian sesame oil, scallion greens

Taken from www.foodandwine.com/recipes/slow-cooker-chicken-and-egg-drop-soup (may not work)