Slow Cooker Honey Garlic Chicken Thighs

1. Prepare the Sauce

1. In a medium mixing bowl, whisk together the minced garlic, honey, soy sauce, ketchup, toasted sesame oil, dried oregano, red pepper flakes, black pepper, and salt until smooth and combined.

2. Load the Slow Cooker

1. Pat the chicken thighs dry with paper towels and place them in a single layer at the bottom of the slow cooker basin.
2. Pour the honey garlic sauce evenly over the chicken, making sure every piece is nicely coated.

3. Slow Cook

1. Cover with the lid and cook on LOW for 4 to 5 hours (or on HIGH for 2.5 to 3 hours) until the chicken is thoroughly cooked, extremely tender, and reaches an internal temperature of at least 75°C (165°F).

4. Thicken the Glaze

1. Use tongs to transfer the cooked chicken thighs to a warm plate and cover loosely with foil.
2. In a small cup, stir the cornstarch and cold water together to make a smooth slurry.
3. Pour the cooking juices from the slow cooker into a small saucepan set over medium-high heat. Whisk in the cornstarch slurry and bring to a gentle boil. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens into a glossy glaze.

5. Glaze and Serve

1. Return the chicken to the thickened sauce (or pour the glaze generously over the chicken on your serving platter).
2. Garnish with sliced spring onions and toasted sesame seeds, then serve hot over jasmine rice or noodles.