Prepare. In a slow cooker, add chicken and dressing.

Cook. Set slow cooker on low for 8 hours.

Boil. In a medium pot, boil 2 cups of water. Add 2 cups of rice, stir and cover. Turn off the heat and let it set for 5-10 minutes, until the water has been absorbed and the rice is fluffy.

Steam and shred. In the last 10 minutes of cook time, steam both bags of Asian Medley Vegetables for the time noted on the bag. While the vegetables are steaming, remove chicken from the slow cooker and pull it apart using two forks then add it back to the slow cooker. Once the vegetables are done steaming, add them to the slow cooker with the shredded chicken and dressing. Give it a good stir until well combined.

Enjoy. Serve Asian Sesame Chicken over rice and garnish with white sesame seeds.