In a small bowl or jug, combine soy sauce, water, honey, vinegar, sesame oil, garlic, and ginger, and give it a whisk.
Place the chicken in the slow cooker. Pour the sauce you just made in the small bowl over the chicken.
Cover the slow cooker with the lid and cook on high for 2-2.5 hours or on low for 6 hours.
The chicken is ready when the internal temperature of the thickest part of the breast reaches 165°F/74°C with an instant-read thermometer.
Take the chicken out of the crockpot and shred it.
Remove the sauce from the slow cooker, strain it, and add it to a small saucepan.
Mix 2 tablespoons of cornstarch with 1 tablespoon of water. Whisk together.
On medium high heat, heat the sauce. Then, add in a cornstarch slurry. Bring the mixture to a boil, and whisk until the sauce thickens.
Toss the shredded chicken in the sauce.
Serve the extra saucy chicken with cooked jasmine rice, quinoa, brown rice, or fried rice and garnish with toasted sesame seeds and sliced green onions.
This recipe was tested with soy sauce, substitute with tamari sauce for a gluten-free option.
Chicken thighs can be used in place of chicken breasts, but make sure to trim off any excess fat.
Storing: Fridge - If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave until warmed through. Freezer - You can freeze the leftovers in a sealed container for 3-4 months. Thaw in the fridge overnight then reheat in the microwave or cook in a saucepan for 10 minutes. You can also freeze uncooked teriyaki chicken, by adding all of the ingredients in a Ziploc bag, seal it and freeze for 3 months.