Chicken

1. Pat dry chicken thighs with a paper towel.
2. Combine 1/2 tablespoon of oil with rub ingredients. Season chicken, rubbing the mixture into the chicken.
3. Heat remaining 1/2 tablespoon oil in a large pan or skillet over medium heat. Sear chicken for 2 minutes each side to get a nice sear.
4. Transfer chicken thighs to a 6-quart slow cooker.

Sauce

1. Melt butter in the same pan the chicken was in, scraping up any leftover browned bits in the pan.
2. Add garlic and sauté for 1 minute until fragrant.
3. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
4. Remove from heat.
5. Pour sauce over chicken in slow cooker bowl, flipping thighs in the sauce to evenly coat. Cover with lid and cook on HIGH for 3 hours or on LOW for 6 hours. Baste with sauce halfway through cooking.
6. Transfer chicken onto a serving dish and tent loosely with parchment paper. Let rest for 5 minutes.
7. While chicken is resting, pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
8. Whisk 1/4 cup water (or broth) with 2 teaspoons of cornstarch into a lump-free slurry. Whisk into sauce and let simmer for 2 to 3 minutes, or until thickened into a syrup-like consistency. The sauce will thicken as it cools.
9. For a thicker sauce, repeat this step with 1 teaspoon extra cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened. Continue this step until the desired consistency is reached.
10. Place slow cooked chicken thighs on a lined baking sheet. Baste chicken with some of the thickened sauce, about 2 tablespoons per thigh. Broil briefly for 1 to 2 minutes on each side to char the edges.
11. Slice chicken and serve drizzled with Honey Garlic Butter Sauce.