Start by placing the boneless, skinless chicken thighs in the bottom of your crockpot. Ensure they are evenly laid out for consistent cooking throughout.

In a medium bowl, combine the minced garlic, honey, ketchup, soy sauce, and dried oregano. Whisk the mixture until it's smooth and well-blended.

Pour the prepared sauce over the chicken thighs, making sure every piece is generously coated.

Cover the crockpot and set it to cook on low for 4-6 hours or on high for 2-3 hours.

For a thicker sauce, transfer the remaining cooking liquid to a saucepan. Simmer on the stove for 5-7 minutes until it thickens.

Dish up your delicious chicken, garnishing with chopped parsley and toasted sesame seeds.