• Brown the chicken thighs first, use 2 tablespoons of sesame oil, and brown them in a large skillet for 2-3 minutes. This step is to make sure your chicken is crispy, but you can skip it and just add all the ingredients to the slow cooker.
• Add all the ingredients to a 6 quart slow cooker and arrange the chicken skin side up in the slow cooker.
• Cook on high for 4-5 hours or on low for 7-8 hours.

Optional Cornstarch Slurry:

• If desired, to thicken the sauce, whisk in a small bowl the cornstarch with water until fully combined.
• Add the cornstarch mix to the slow cooker before when there are 30 minutes left of cooking. Stir gently to combine. Sauce will thicken while cooking.

Garnish and serve:

• Garnish with sliced green onions and sesame seeds if desired.
• Serve with rice or noodles.