Add chicken to a 6-quart slow cooker.

In a bowl whisk together low sodium soy sauce, honey, hoisin sauce, sriracha, grated ginger, minced garlic, and rice wine vinegar.

Pour the mixture over the chicken and put the top on the slow cooker.

Cook on high for 4-6 hours or until the chicken starts to pull apart naturally.

Once it has reached this stage you can start pulling the chicken in the slow cooker until it's fully shredded.

If the sauce is still pretty watery you can mix together the cornstarch and water (mix until the cornstarch has fully dissolved in the water!) and pour into the slow cooker.

Stir to combine, put the lid back on the slow cooker and let sit for 10 minutes.

At this point, the mixture should have thickened up nicely.

To serve top with diced green onions and sesame seeds if desired. You can serve the chicken over top rice, on a bun, or straight from the slow cooker.