Add the chicken into the slow cooker.1 kg (2.2lbs) skinless boneless chicken thigh fillets

In a bowl mix together the cornflour, salt, pepper, garlic powder, paprika, rice vinegar, sesame oil, dark soy sauce and garlic. Mix until well combined and all the cornflour is fully absorbed.2 tbsp cornflour,½ tsp salt,½ tsp pepper,½ tsp garlic powder,½ tsp paprika,1 tbsp rice vinegar,1 tbsp sesame oil,2 tbsp dark soy sauce,4 cloves of garlic peeled and minced

Stir in the stock, butter and honey (don’t worry about lumps of butter, they’ll melt as it cooks).120 ml (1/2 cup) chicken stock,2 tbsp unsalted butter,165 ml (1/2 cup) honey

Pour the honey garlic sauce mixture over the chicken and stir together.

Place a lid on the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours. If you get the chance, stir once in the last hour or two of cooking, this helps to mix the sauce together so it combines nicely. Don’t worry if you don’t get the chances, simply mix it at the end of cooking.

Serve with boiled or egg fried rice and a sprinkling of spring onions and sesame seeds.boiled rice or egg fried rice,chopped spring onions,sesame seeds