Cover slow cooker and cook on high for about 2-3 hours or on low or 4-6 hours.
Once the chicken is fully cooked, remove chicken from the slow cooker (leaving the liquid in the slow cooker) and place onto a plate. Shred chicken with two forks and set aside
Turn your slow cooker to high and then sprinkle the corn starch into the sauce and whisk the sauce until the corn starch has dissolved.
Cover the slow cooker and let the sauce simmer on high in the slow cooker for about 10 minutes or until it thickens.*
Add shredded chicken back into the slow cooker and mix until everything is coated.
While chicken is cooking prepare vegetables by preheating the oven to 375ºF.
Place all vegetables onto a baking sheet and drizzle with olive oil and sesame seed oil and toss. Then, season with salt and pepper.
Next, place the baking sheet in the oven and bake for 10-15 minutes.
Add water and rice to a medium-sized saucepan and bring to a boil over high heat.
Turn heat to low, cover, and let simmer until all the water has evaporated and rice is light and fluffy (about 15-20 minutes).
Remove from heat.
Chicken Teriyaki Bowl
Evenly distribute chicken, vegetables, and rice into 4-6 bowls and serve immediately or into meal prep containers for the week.
*Be sure that the sauce in the slow cooker is hot before adding the cornstarch to the sauce. You need the sauce to be hot for the cornstarch to do its job. If the sauce is not hot, pour the sauce into a small saucepan, bring to a boil and add the cornstarch. Slowly whisk cornstarch into the sauce and let thicken. Pour sauce back into the slow cooker.