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Spray a 3 ½-4 quart slow cooker with nonstick cooking spray. Put the chicken breasts in the bottom of the slow cooker.
In a small bowl, combine the ginger, teriyaki glaze, orange marmalade and garlic. Mix well and pour over the chicken.
Cook on low for 6 hours, or until the chicken is cooked through.
Remove the chicken to a plate and shred or cut into bite-sized pieces. Pour the liquid into a saucepan. Return the chicken to the slow cooker.
In a small bowl, combine the 2 tablespoons of water and 1 tablespoon of cornstarch. Add to the pan with the liquid. Cook over medium-high heat until the liquid has thickened, then pour back into the slow cooker and stir to coat the chicken. Stir in the sesame seeds.
Serve over prepared rice.