• Arrange chicken in 6-quart slow cooker. Season with salt, pepper, and pepper flakes.
• Combine sauce ingredients and pour over chicken. Cover and cook on low heat for 4-5 hours, or until chicken is cooked through (160-165℉) or on high for 3-4 hours.
• Preheat the broiler and line a sheet pan with foil. Arrange drumsticks on the sheet pan and brush very lightly with canola or vegetable oil. Broil for 2-3 minutes, watching closely to make sure they don't burn.
• Garnish with green onion and sesame seeds if desired. Serve over steamed rice or with your desired side dish.

To thicken the sauce:

• In a small dish, whisk 2 tablespoons cornstarch with 2 tablespoons of water until the cornstarch is completely dissolved. Set aside.
• Strain 2 cups of the cooking liquid from the slow cooker into a small saucepan over medium heat. Pour half of the cornstarch slurry into the pan and vigorously whisk to combine.
• Bring to a boil and continue whisking over medium-low heat until thickened. If you want it thicker, whisk in more of the cornstarch slurry and continue to simmer until desired thickness is reached.