There is a slight hint of Asian flair to this chicken. What I liked most about it is when I served it to my husband. He expected to be disappointed, but he got a surprise. His first reaction was that he liked it right from the start, but was pleasantly surprised when the flavor just intensified after a moment or two.
Spray the slow cooker with cooking spray. Season the chicken breasts with salt and pepper and place in the bottom.
In a medium bowl, combine honey, soy sauce, ketchup, vegetable oil, onion, garlic and red pepper flakes. Pour over the chicken breasts and cook on low for 5 - 6 hours.
Remove the chicken from the crockpot and place on a cutting board. Turn the temperature of the crockpot to high. On the cutting board, cut the chicken into slices crosswise.
Meanwhile, in a small bowl whisk together the cornstarch and cold water. Whisk this mixture into the liquid left in the crockpot. Let cook, stirring occasionally, until sauce thickens. Return the chicken to the slow cooker until warmed through.
Serve chicken on a bed of rice, pour sauce over the chicken and top with a sprinkle of sesame seeds.