Honey soy chicken thighs

Method

1. Place chicken into a 4.5L slow cooker insert. In a jug, whisk together soy sauce, honey and tomato sauce until combined. Pour over the chicken and stir to combine.
2. Cover with lid and cook on low for 5 hr or high for 3 hr 
or until chicken is cooked. Remove lid and add cornflour blended with 2 tablespoons 
of water. Cook, covered, for 
a further 30 min or until the sauce has thickened slightly. If you don’t have a slow cooker, place into a deep covered casserole and oven bake 
at 160°C (140°C fan forced) for 2 hr. Remove lid and stir through cornflour mixture and return to the oven for 15 min.
3. Serve the chicken with rice, broccolini and snap peas and spoon over sauce from slow cooker. Garnish with toasted sesame seeds or spring/green onions.