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.