Drop in chicken and a scoop of brown sugar into the slow cooker to rustle up a dish just like the one from your preferred takeout spot.

Place the chicken thighs in the bottom of the slow cooker.
In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, minced garlic, and grated ginger.
Pour the sauce mixture over the chicken thighs, ensuring they are well coated.
Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender and fully cooked.
Once cooked, remove the chicken from the slow cooker and set aside.
In a small bowl, mix the cornstarch with water to form a slurry.
Pour the slurry into the sauce in the slow cooker and stir well.
Turn the slow cooker to high and let the sauce simmer for 10-15 minutes, or until it has thickened.
Return the chicken to the slow cooker and coat it with the thickened sauce.
Serve the chicken over rice or your choice of side, and garnish with sesame seeds and chopped green onions.
Variations & Tips
If you prefer a bit more heat, add a teaspoon of sriracha or red pepper flakes to the sauce mixture for a spicy kick. For a gluten-free version, use tamari instead of soy sauce. You can also substitute chicken breasts if you prefer white meat, but reduce the cooking time slightly to prevent drying out.