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Place the chicken in the bottom of a 4-quart slow cooker.
In a small bowl, whisk together the garlic, soy sauce, ketchup and honey.
Pour over the chicken and cover.
Slow Cooker instructions: Cook on low for 6 to 8 hours or high for 3 to 4 hours. Be sure to check the chicken periodically. My chicken was done after 5 hours on low.
Remove chicken, place on a plate and tent with foil to keep warm. Keep chicken whole or shred with two forks.
Transfer the remaining sauce to a saucepan.
Stir together the cornstarch and water together in a small bowl until dissolved and whisk into the sauce.
Bring the sauce to boil and cook for about 2-3 minutes or until thickened.
Instant Pot Instructions: Cook on high pressure for 20 minutes.
Remove chicken, place on a plate and tent with foil to keep warm. Keep chicken whole or shred with two forks.
Stir together the cornstarch and water together in a small bowl until dissolved and whisk into the sauce in the Instant Pot.
Change setting to saute. Bring the sauce to boil and cook for about 2-3 minutes or until thickened.
Serve a little sauce over the chicken and garnish with fresh basil.
Serve chicken over rice with some broccoli or green beans on the side.