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In the base of a slow cooker, lay the chicken thighs.
Combine the rice vinegar, brown sugar, soy sauce, honey, grated ginger, and minced garlic in a medium bowl and whisk to combine.
Coat the chicken thighs well with the sauce mixture by pouring it over them.
Once the chicken is seasoned and cooked through, cover and simmer for at least four to five hours, or cook on high for two to three hours.
Take the chicken out of the slow cooker after it’s done cooking and put it aside.
Combine the cornstarch and water in a small bowl until it forms a slurry.
Add the slurry to the slow cooker sauce and mix well.
For about ten to fifteen minutes, over high heat, or until the sauce has thickened, reduce heat to medium and simmer.
Coat the chicken with the thickened sauce and put it back in the slow cooker.
Garnish the chicken with chopped green onions and sesame seeds before serving it over rice or whatever side you want.
Tips and Variations
A teaspoon of sriracha or red pepper flakes may be added to the sauce mixture for a spicy kick, if you want a little more heat. To make it gluten-free, use tamari for soy sauce. If you like white meat, you can also use chicken breasts instead; just be sure to cook them for slightly less time to avoid drying them out.
