Other than cropping, no adjustments were made to the photo above...straight out of the camera. I was happily surprised with the brown glazing of the chicken thighs.
I found the same recipe in quite a few different websites, so I can't give an original attribute. And anyway, as usual, I adapted it to what I had on hand and what our preferences are. My version follows:
Place 4 to 6 chicken thighs in the slow cooker. (I used boneless/skinless, and I put them in frozen.)
1/2 cup honey
1/2 cup ketchup
1/2 cup soy sauce
1 teaspoon garlic powder
1/4 teaspoon of sesame oil
1/4 teaspoon red pepper flakes
Pour this over the frozen thighs, covering them evenly and cook on high for 3 to 4 hours.
About 30 minutes before we were ready to eat, I added 2 to 3 cups broccoli florets and stirred them into the sauce. Then I sprinkled 1/2 teaspoon sesame seeds and 1/2 teaspoon dried chives over all, covered, and continued to cook for 30 more minutes while I prepared rice.
The broccoli looks a little overcooked in the photo, but it was actually just done with a little bit of crunch still. I'll be making this again.