slow cooker teriyaki chicken

Great recipe and so easy!

slow cooker teriyaki chicken (gimme some oven)
2 pounds boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion
1/2 cup honey
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon chopped fresh ginger
1/8 teaspoon ground black pepper
1/4 cup cold water
3 tablespoons cornstarch
optional toppings:  sliced green onions and toasted sesame seeds

Add the chicken breasts to the bottom of your slow cooker in a single layer.
In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger and black pepper until combined.  Pour the mixture on top of the chicken breasts.  Cover slow cooker and cook on high for 4-5 hours or until chicken shreds easily with a fork.
Remove chicken with a slotted spoon to a separate bowl and shred using two forks.
Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
In a small bowl combine the cold water and cornstarch until cornstarch is dissolved and no longer lumpy.  Pour the cornstarch slurry into the teriyaki sauce mixture and whisk to combine.  Bring the mixture to a boil over medium-high heat and let it boil for 1-2 minutes or until thickened.  Remove from heat, and pour the sauce on top of the shredded chicken.  Toss to combine.  Serve topped with green onions and toasted sesame seeds.