1-First, place the 1 1/2 pounds of boneless skinless chicken breasts in the slow cooker as directed. In a small bowl, whisk together the 2 teaspoons minced garlic, 2 teaspoons minced ginger, 1/4 cup honey, 3 tablespoons brown sugar, 1/2 cup low sodium soy sauce, 2 teaspoons toasted sesame oil, and 2 tablespoons rice vinegar until smooth.

2-Pour this mixture over the chicken, cover the slow cooker, and set it to cook on high for 3 hours or low for 5 to 6 hours. Once done, remove the chicken and shred it with two forks for that tender texture. Strain the cooking liquid into a saucepan, simmer it over medium-high heat, and thicken it by adding a mixture of 2 tablespoons cornstarch dissolved in 1/4 cup cold water.

3-After shredding the chicken, mix it back with the thickened sauce to coat evenly. The total preparation takes about 10 minutes, with cooking time ranging from 3 to 6 hours, so plan ahead for your schedule. Garnish with 1 tablespoon sesame seeds and 2 tablespoons sliced green onions right before serving over steamed rice.