Mix the other ingredients in a bowl and then add to the freezer bag, moving the chicken around in the bag to make sure it is covered.
Seal or clip the top of the bag and place on a plate or tray in the refrigerator overnight.
Next day, tip the contents of the bag into the slow cooker, make sure you get as much sauce out as possible.
Cook on High for 4-5 hours or on Low for 6-7 hours.
You can serve as it is on rice or noodles, however I took the chicken off the bone and mixed it with the noodles and some lightly cooked broccoli florets. *Be careful if you use drumsticks or wings, as they have small bones which may come away from the chicken while cooking and they are difficult to see in the dark sauce.Adapted from Diethood