Arrange chicken thighs on the bottom of your crockpot; set aside.
In a small bowl, combine garlic, honey, ginger, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
Pour the sauce over the chicken thighs.
Close with a lid and cook for 4 to 5 hours on low, or 3 to 4 hours on high.
Remove lid and transfer chicken to a serving plate.
Spoon the sauce over the chicken and sprinkle with toasted sesame seeds and/or green onions
Use a gluten free soy sauce and ketchup
Regardless of the cut of chicken you want to use enough chicken to cover the bottom of your crock pot. You can also use chicken breasts.
All crock pots cook at different times and temperatures. Some readers suggest to only cook the chicken for 3 hours, while others said it took 4 hours in their crock pot. More importantly, 165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken and dark meat.
If you would like to thicken the sauce combine 1 tbsp of corn starch with 3 tbsp water in a small bowl. Stir this into the sauce 30 minutes before the chicken is done. Cover and continue to cook.
Crock Pot Honey Garlic Chicken https://momswithcrockpots.com/crock-pot-honey-garlic-chicken-recipe/