Spray the crockpot insert with nonstick spray.
Arrange the chicken in an even layer in the bottom of the crockpot.
6 skinless, bone-in chicken thighs
In a bowl, whisk the soy sauce, ketchup, honey, and garlic together. Pour it over the chicken and toss to coat.
½ cup low-sodium soy sauce, ⅓ cup ketchup, ⅓ cup honey, 6 cloves garlic
Cover and cook the chicken on high for 2-3 hours or on low for 4-5 hours, until the internal temperature of the chicken reaches 165°F.
Remove the cooked chicken and set it aside.
In a small bowl, whisk the cornstarch and water together. Stir this into the sauce in the crockpot, cover, and cook for another 15 minutes or until the sauce has thickened.
2 tablespoons cornstarch, 2 tablespoons water
Add the chicken back to the crockpot and toss it in the sauce. Garnish with sesame seeds, green onions, and serve.
1 green onion, ½ tablespoon sesame seeds