Slow cooker sticky Asian drumsticks with sesame savoy cabbage

Lately, I've been trying to come up with ways to eat more frugally while still using high-quality ingredients (organic, local, pastured/grass-fed meats). As you know, I've been canning a lot this year. We also bought a 1/4 of a grass-fed organic cow and will be getting 1/2 of a pastured pig soon. While these meats are expensive, they are cheaper to buy in bulk. One thing I've been finding in my grocery store lately is good deals on bulk packages of organic chicken drumsticks. I bought up a few packs and have been coming up with ways to use them. This meal came from my love of using the slow cooker and that we had some savoy cabbage in the fridge. I bought a giant head of savoy cabbage at the farmer's market for only $2.00 and have ended up using it in about six different meals - it was a great bargain!

This meal is quick and easy. The sauce ingredients are all things that we have in the fridge and cupboard all the time (mainly because I like to cook a lot of Asian food). This meal will feed three to four people, but is easily adjustable to more people. 

Slow cooker sticky Asian drumsticks with sesame savoy cabbage
for the chicken:
about 1-1/2 lbs. chicken drumsticks, skin removed
1/3 cup tamari (or low-sodium soy sauce)
1/3 cup honey
1/3 cup rice vinegar
2 teaspoons Sriracha 
1 tablespoon freshly grated ginger root
2 cloves garlic, minced
2 scallions, thinly sliced (greens and whites)
2 tablespoons arrowroot powder
minced cilantro for garnish, optional

for the cabbage:
1 tablespoon coconut oil
1/4 of a medium savoy cabbage, shredded (about 6 packed cups)
2 scallions, thinly sliced, greens and whites separated
1-1/2 tablespoons sesame oil
1 tablespoon lightly toasted sesame seeds

for serving:
1 cup white or Jasmine rice, cooked to package directions
1 lime, cut into wedges

Place the chicken in the slow cooker. Whisk together the sauce ingredients (tamari/soy sauce through scallions) in a large bowl and then pour into the slow cooker (add 1/4-1/3 cup of water if you chicken isn't covered). Cook on low for about 6 hours (until the chicken is cooked through and tender, but not quite falling off the bones yet). Remove about a 1/2 cup of the sauce and put it in a small bowl. Whisk in the arrowroot powder until dissolved. Return to the slowcooker and bump it up to high for about 15 minutes to thicken.

Before serving, cook the rice and cabbage. In a wok or other heavy-bottom skillet, heat the coconut oil. When hot, add the cabbage and white portions of the scallions. Let cook, stirring occasionally, until the cabbage is golden and tender. Stir in the sesame oil, sesame seeds, and scallion greens right before serving. 

Serve hot and top with cilantro and a lime wedge, if desired. You can also top with extra scallion greens or extra sesame seeds for a nice garnish. The extra sauce is great on top of the rice, too!

What was I cooking one year ago?: German sweet and sour red cabbage
Two years ago?: apple crumb tart
Three?: butternut squash, cauliflower, and potato curry

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