Place the chicken thighs in the bottom of your slow cooker in an even layer.
Combine all the sauce ingredients (MINUS THE CORNSTARCH) in a small bowl and whisk to combine. Pour the sauce over the chicken thighs and cook on LOW heat for 6 hours. OR you can cook on HIGH heat for 3 to 4 hours.
After the chicken has cooked, combine the cornstarch and 2 tbsp of cold water in a small dish and stir. Pour this cornstarch slurry into the sauce in the slow cooker and increase heat to HIGH. Cover with lid and cook an additional 15 minutes, until sauce thickens.
You can either shred the chicken thighs in the slow cooker or serve them whole. Serve the chicken over steamed rice and top with sliced green onions and sesame seeds if desired. Enjoy!
Notes
MAKE AHEAD:You can easily prepare the ingredients up to 3 days ahead of time. Combine the sauce and chicken in a zip-close bag and store in fridge for up to 3 days. Pour ingredients into slow cooker and cook according to instructions in recipe.