1.5 kg trimmed bone-in chicken thighs
⅓ cup light soy sauce
⅓ cup honey
¼ cup tomato sauce (ketchup)
1 tbsp cornflour
- 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.
- 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.
- 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.