Slow Cooker Chicken Teriyaki

Slow Cooker Chicken Teriyaki 2 pounds skinless chicken thighs 1 cup soy sauce 1/4 cup rice vinegar 2 Tbsp sesame oil 1/2 cup brown sugar 2 Tbsp honey 1 1/2 tsp ground ginger 2 clove garlic, minced 1/4 cup onion, chopped 1/2 - 1 tsp crushed red pepper, to taste 1/4 cup cornstarch + 2 Tbsp water, mixed together to make a cornstarch slurry Hot cooked white or brown rice, for serving Optional garnish: green onions, sesame seeds Spray your slow cooker with cooking spray and place the chicken thighs in the bottom. In a small bowl whisk together the the soy sauce, rice vinegar, sesame oil, brown sugar, honey, ginger, garlic, onion and crushed red pepper. Pour sauce over chicken. Cook on LOW for 3-4 hours or until chicken is cooked and shreds easily. Remove chicken to a plate and shred with forks. (discard any bones if you using bone-in thighs). Pour the sauce into a medium sauce pan over medium heat. Slowly whisk the cornstarch "slurry" into the sauce. Bring to a low boil, stirring often, until the sauce begins to thicken. Add the chicken back to the slow cooker and pour the sauce over the top, tossing to coat. Serve over white or brown rice rice and garnish with green onions and sesame seeds, if desired.