Slow cooker chicken teriyaki

2 lbs. skinless chicken breasts
3 cloves garlic, minced
1/2 cup chopped sweet onion
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup rice wine vinegar
1 large chunk of ginger, minced
Ground pepper
1/4 cup water
3 T corn starch
Sliced onions and toasted sesame seeds

1. Add chicken to bottom of slow cooker.

2. In a bowl, whisk together garlic, onion, soy sauce, rice vinegar, ginger, and pepper. Pour mixture on top of chicken. Cover and cook 4-5 hours.

3. Remove chicken and shred. Transfer remaining sauce to saucepan.

4. In a separate bowl, whisk together the cold water and cornstarch until dissolved. Pour cornstarch slurry into teriyaki mixture and whisk to combine. Bring mixture to a boil and let boil for 2 minutes or until thickened. Remove from heat and pour over shredded chicken.

Serve with brown rice and steamed broccoli, and topped with scallions and toasted sesame seeds.