Step 1

Place chicken breasts in the insert of a greased (7 quart) slow cooker.

Step 2

In a medium bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, ginger and red pepper flakes (if using). Pour this mixture all over the chicken. Cover with lid. Cook on high heat for 2 hours OR cook on low heat for 4 hours.

Step 3

Carefully remove the hot chicken to a clean cutting board. Shred with forks. Strain the liquid through a mesh sieve and into a medium saucepan. In a small bowl, mix together the cornstarch and water. Pour into the saucepan. Heat the saucepan over medium high heat. Whisk constantly until mixture thickens. This takes a couple of minutes. Remove from heat once it has thickened to the consistency you like.

Step 4

Add the shredded chicken to the sauce. Stir gently to coat the chicken in sauce. Serve chicken warm with rice or whatever you like. Garnish with green onion and sesame seeds, if desired. Enjoy!