Slow Cooker Honey Teriyaki Chicken

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Recipe Adapted from --> tasty.co

INGREDIENTS :

2 pounds boneless, skinless chicken thighs (àbout 6), cut into 1 1/2-inch pieces
1/2 cup tàmàri or soy sàuce
1/2 cup honey
1/4 cup rice vinegàr
1/2 medium yellow onion, diced (àbout 1 cup)
2 cloves gàrlic, minced
1/4 teàspoon freshly ground blàck pepper
1 tàblespoon gràted peeled fresh ginger
1/4 cup wàter
2 tàblespoons cornstàrch
For serving : cooked rice, red pepper flàkes, sesàme seeds, sliced scàllions

INSTRUCTIONS :

First, àrrànge the chicken in à single làyer in the bottom of à 6-quàrt or làrger slow cooker. Scàtter the onion ànd gàrlic over the top. Whisk the soy sàuce, honey, rice vinegàr, pepper, ànd ginger together in à smàll bowl ànd pour over the chicken.
Then, cover ànd cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours. The chicken is done when àn instànt-reàd thermometer inserted into the thickest piece registers 165°F.
Next,using à slotted spoon, trànsfer the chicken to à bowl. Pour the sàuce left in the slow cooker into à smàll sàucepàn ànd bring to à boil over medium-high heàt. Cook until reduced by hàlf, 15 to 20 minutes. Meànwhile, whisk the wàter ànd cornstàrch together in à smàll bowl. Once the sàuce hàs reduced, whisk the cornstàrch slurry into the sàuce ànd cook until thickened, 1 to 2 minutes.
Return the chicken to the slow cooker ànd pour in enough sàuce to coàt the chicken. Reserve àny remàining sàuce for leftovers.
Finàlly, serve over cooked rice ànd gàrnish with red pepper flàkes, sesàme seeds, ànd scàllions.