Add all the ingredients to a big ziplock bag or in a large dish and marinate overnight (or a minimum of 1 hour).

Using Heavy Duty Foil, cut two 18-inch pieces.

Roll each piece of foil the long way, loosely, to make the tube as long as possible, then twist it like an oven heating coil, or a flattened S.

Place the chicken on top of the foil, breast side down, and pour any remaining marinade over it.

Cook on low for six hours.

Remove the chicken from the slow cooker gently.

Transfer the residual liquid to a saucepan.

Mix cornstarch and water until thoroughly blended, then pour into a saucepan and bring to a boil, stirring often, until the glaze thickens.

Pour the glaze over the chicken and serve.