SLOW COOKER ASIAN GLAZED CHICKEN

SLOW COOKER ASIAN GLAZED CHICKEN 2 pounds (1 kg) skinless boneless chicken breasts (or chicken thighs) 1/2 cup low-sodium soy sauce (light soy) 1/3 cup oyster sauce 1/3 cup honey, (or brown sugar) 6 large garlic cloves, crushed 1 1/2 tablespoons cornstarch (cornflour) 3 tablespoons water 1/4 cup green onions/scallions sliced, to garnish 1 tablespoons sesame seeds, to garnish Whisk together the soy sauce, oyster sauce, honey (or brown sugar) and garlic in slow cooker bowl. Place chicken into the sauce, rotating to coat. Cover and cook for 3-4 hours on high or 6-8 hours on low setting. When the sauce is simmering (in the last hour of cooking time), whisk the cornstarch and water together in a small bowl until dissolved. Stir the cornstarch mixture into the sauce; mix it through and cover again to allow to thicken and continue cooking until the chicken is just beginning to fall apart. Taste test, season with salt and pepper if desired. Serve with steamed greens and rice; garnish with sliced green onions and sesame seeds.