Slow-Cooker Honey-Garlic Chicken Thighs

Recently, while searching through our freezer and trying to come up with some dinner options, I found a package of our boneless chicken thighs.  I wasn't entirely sure what I wanted to do with them but after a brief online search, I modified a few similar-sounding recipes and decided upon this below.   I really, really enjoyed it as did my kiddos; Kyle was not as big of a fan (due to the sauce) but ate most of it anyways.  I'd love to learn what some other folks do with b/s chicken thighs, so send me some ideas :)

Ingredients

• 6-8 boneless/skinless chicken thighs
• 1/2 c low-sodium soy sauce (if you do not have low-sodium, consider using less of the regular soy sauce)
• 1/2 c ketchup
• 1/3 c honey
• 2-3 cloves minced garlic
• ~1 TBSP corn starch
• 1 TBSP toasted sesame seeds

Directions
1. In a small bowl, whisk together the soy sauce, ketchup, honey, and garlic.
2. Place the chicken thighs in the slow-cooker; add some freshly cracked black pepper if desired.
3. Pour the sauce over the chicken thighs and cook on low for about 6 hours. 
4. Once done, remove the chicken thighs and place on a platter until ready for serving.  To thicken the sauce, transfer it to a small saucepan.  In a small bowl, place about a 1/3  c of the sauce and add the corn starch, mixing together with a fork or whisk until smooth.  Add this to the rest of the sauce mixture, whisking occasionally and heating to a gentle boil (note: I find that doing it this way versus just adding the corn starch to the saucepan avoids clumps). 
5. Ladle the sauce over the thighs and sprinkle with the toasted sesame seeds.  Serve with steamed rice and vegetables (I used broccoli, carrots, red pepper and onion).