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Place the chicken thighs (well trimmed) into the slow cooker.
In a medium mixing bowl, add the remaining ingredients (except the cornstarch, water and green onions). Mix together with a whisk.
Pour over the top of the chicken thighs.
Cover and cook on high for 4 hours, or low for 6 hours.
Remove the chicken thighs to a plate and roughly chop them.
Add the cornstarch and water to a mixing bowl and mix until cornstarch is dissolved.
Pour into the sauce in the crock pot and mix with a whisk.
Add the chicken back to the sauce, stir to combine then cover again. Allow to come back to bubbling then turn off the crock pot.
Sprinkle with chopped green onions and serve over rice.