Just toss some chicken in the slow cooker, but it’s what you add on top that really turns it into a family favorite

1. Season the chicken thighs with salt and pepper on both sides.

2. Heat olive oil in a skillet over medium-high heat and brown the chicken, skin-side down first, until golden and crisp, about 3-4 minutes per side. Transfer to the slow cooker.

3. In a bowl, whisk together the minced garlic, honey, soy sauce, ketchup, oregano, and chicken broth.

4. Pour the mixture over the chicken in the slow cooker.

5. Cover and cook on low for 6-7 hours or on high for about 3 hours, until the chicken is cooked through.

6. If desired, mix cornstarch with 2 tablespoons of water and stir into the sauce 30 minutes before serving to thicken.

7. Garnish with chopped parsley before serving.

For a touch of spice, add a teaspoon of crushed red pepper flakes to the sauce. If you’re looking to infuse some Asian flair, a splash of sesame oil and a sprinkle of sesame seeds make delightful additions. For those who enjoy a bit of citrus, a tablespoon of orange zest can be added into the sauce for a fresh, vibrant twist.