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First, brown the chicken thighs in a large skillet for 2-3 minutes. Use two tablespoons of sesame oil. This step ensures the chicken is crispy, but you can skip it and add all the ingredients to the slow cooker.
Add all the ingredients to a 6-quart slow cooker and arrange the chicken skin side up in the slow cooker.
Cook on high for 4-5 hours or low for 7-8 hours.
To thicken the sauce, whisk the cornstarch with water in a small bowl until thoroughly combined.
Add the cornstarch mix to the slow cooker when there are 30 minutes left of cooking. Stir gently to combine. The sauce will thicken while cooking.
Garnish with sliced green onions and sesame seeds if desired.
Serve with rice or noodles.