Add all the ingredients to the slow cooker, season well then mix together and cook for 4 hours on a high or 8 hours on a low.
20 minutes before serving add in the cornflour slurry mixture pop the lid back on and cook for remaining 20 mins ensuring the sauce is glossy and thick.
Garnish with sesame seeds and spring onions and you’re ready to tuck in, serve with fluffy rice and enjoy.
