Add soy sauce, honey, brown sugar, white vinegar, sesame oil, garlic, ginger and black pepper to a measuring cup or small bowl and whisk to combine.
Pour the sauce over the chicken.
Cover and cook on the high setting for 4 hours or low for 6-7 hours. The internal temperature of the chicken should reach 165 degrees F when fully cooked.
Use a large slotted spoon to scoop out all of the pieces of chicken and place them in a serving dish. Use two forks to shred the meat and set aside.
Pour the remaining sauce from the slow cooker into a medium saucepan on medium-high heat.
In a small bowl, stir together the cornstarch and warm water. Pour the mixture into the saucepan.
Allow the sauce to come to a simmer for 1-2 minutes, stirring frequently. Remove from the heat and pour the sauce over the shredded chicken. Toss to coat the chicken completely. Serve warm garnished with toasted sesame seeds and sliced green onions if desired.
Notes
Add Chicken Breasts for Thighs: Chicken breasts will work just as well for this recipe.
Sear the Chicken: To ensure the chicken thighs stay juicy and moist while cooking, you can sear the chicken using a skillet for 2-3 minutes on each side to lock the juices.
Serve With: Serve crock pot teriyaki chicken thighs with white rice and vegetables such as broccoli, mushrooms, eggplant, or snap peas.