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In a small bowl, combine cornstarch and water to make a slurry. Set it aside for later.
In a pot, mix together ginger honey, molasses, sugar, soy sauce, grated ginger, and siracha. Bring the mixture to a boil.
Add the cornstarch and water slurry to the pot. The sauce will thicken beautifully. Remove it from heat.
Line your slow cooker with parchment paper for easy cleanup and to prevent sticking.
In a separate bowl, season the chicken legs with salt, pepper, and garlic powder to your liking.
Place the seasoned chicken legs in the slow cooker and pour the glaze over them. Add 1/2 cup of water to the slow cooker.
Cook on high heat for 3 hours, allowing the flavors to meld and the chicken to become tender.
Time to make the glaze!
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