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Place the chicken thighs in the bottom of the crock pot. I used a 6 quart slow cooker.
In a mixing bowl, combine garlic, honey, ketcup, soy sauce, and oregano. Whisk until combined.
Pour the sauce over the chicken thighs.
Add the lid and cook on low for 5 hours or high 3 to 4 hours. Whisk the cornstarch and cold water together in a small bowl. Sitr this mixture into the crock pot for the last hour of the cooking time if cooking on low or the last 30 minutes if cooking on high.
Serve immediately and spoon sauce over the chicken. Sprinkle with sesame seeds.