Ingredients
Equipment
Method
- Arrange the chicken thighs in an even layer on the bottom of a 6 quart slow cooker.
- In a small bowl or glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano, red pepper flakes, chopped garlic and grated ginger.
- Pour the sauce over the chicken in the slow cooker and cover. Cook on low heat for 4-6 hours until the chicken is cooked through and tender.
- Remove the chicken to a plate. In a small bowl or glass measuring cup, combine 2 tablespoons of cornstarch and 1/2 cup water. Stir the cornstarch mixture into the sauce in the slow cooker and turn the heat up to high.
- Return the chicken to the slow cooker with any accumulated juices. Cover and cook for an additional 30 minutes until the sauce is bubbly and thickened.
- Serve immediately, spoon additional sauce over the top of the chicken, and sprinkle with sesame seeds if desired. Enjoy!
