I haven't done this for a while but it has traditionally been hugely popular with the DC and DH. It's got a slightly sweet edge, which I think is why the children liked it.
Hopefully I've got it all right:
Season and then fry skin on chicken thighs and/or drumsticks so that they are browned.
Sweat chopped onions until soft. Turn up heat and add some fennel seeds, a stick of cinnamon, a star anise and stir for a minute then add a tablespoon tomato paste, some white wine and a drizzle of honey and bubble for a minute or two.
Add to the slow cooker, stir in chunks of chopped carrot or other preferred root vegetable then stir in a tablespoon of floor. Add chicken pieces and top with sufficient chicken stock that the chicken pieces are not quite covered.
Cook on low for 8-10 hours.
At this point, you have options. You can just serve it as it is largely. Sometimes I would strip the chicken as the children didn't really like chicken pieces. I like to add a tin of cannellini beans 30 minutes before serving to warm through. If the sauce is too thin, you can put on stove top and bubble for a bit, or add some cornflour. Or, if you've done the beans, gently mash some of them with the sauce to make it thicker.
Serve with rice, pasta, dumplings, bread or whatever.
Option 2: I can't find my version but we used to do a soy and honey chicken recipe in the slow cooker. I'm sure there are a million versions, all similar, all delicious.