In a glass measuring cup or small bowl, make your sauce by combining the soy sauce, rice wine vinegar, sesame oil, honey, brown sugar, garlic and ginger. Mix with a fork or whisk until it’s combined. Set aside.

Place your chicken thighs in the slow cooker and salt and pepper them, turning them over to get an even coating on each side. Pour in your sauce, turning your chicken thighs, making sure both sides of the chicken are coated in the sauce.

Place the lid on your slow cooker and cook on low for 6-8 hours or on high for 2-3. (I prefer cooking it on low and having the chicken cook longer).

Once the time is up, take the chicken out and place on a plate to cool.

In a small bowl, pour in water and cornstarch. Mix until combined.

Pour your cornstarch mixture into the slow cooker and stir. Cover the slow cooker with the lid and place on high for 15-20 minutes, until it has thickened. Make sure to not leave it unattended any longer than 20 minutes without stirring it; it will burn if you leave the sauce for too long!

While the sauce is thickening, shred your chicken. You do not need to shred it extensively, I quite like the chicken to be in some chunks instead of completely shredded.

Once the sauce has thickened slightly, throw the shredded chicken back in the slow cooker and toss until the chicken is coated with the sauce. Turn the heat onto warm or off so it doesn’t continue to cook!

Serve over white or brown rice! You can store this in an airtight container in the fridge for up to three days. Enjoy!:)