1. Prepare the Sauce:

• In a small or medium-sized bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated fresh ginger until well combined.

2. Combine Chicken and Sauce in Slow Cooker:

• Place the boneless, skinless chicken thighs in the bottom of your slow cooker insert.
• Pour the prepared teriyaki sauce mixture evenly over the chicken thighs. Turn the thighs gently to ensure they are coated.

3. Slow Cook:

• Place the lid securely on the slow cooker.
• Cook on the LOW setting for 6-7 hours OR on the HIGH setting for 3-4 hours. The chicken should be very tender and cooked through.

4. Shred the Chicken:

• Once the cooking time is complete, the chicken should be fall-apart tender. You can shred it directly in the slow cooker insert using two forks. Simply pull the meat apart into shreds.
• Alternatively, you can remove the thighs to a cutting board, shred them there, and then return the shredded meat to the slow cooker.

5. Combine Shredded Chicken and Sauce:

• Stir the shredded chicken thoroughly with the sauce remaining in the slow cooker until all the chicken is well coated.

6. Serve:

• Serve the Slow Cooker Teriyaki Chicken hot. Pile it generously over cooked rice for bowls or spoon it into crisp lettuce leaves (like butter lettuce or romaine hearts) for wraps.
• Garnish liberally with chopped green onions and sesame seeds just before serving.