In a medium sized bowl, whisk together the soy sauce, mirin, rice wine vinegar, brown sugar, cornstarch, ginger, garlic and sesame seeds.

Add the chicken breast to the bottom of the slow cooker in a single layer, pour over the soy sauce mixture.

Cook on HIGH for 3 hours or LOW for 5-6 hours or until tender and shreddable and the sauce has thickened.

Remove the chicken from the slow cooker to a medium sized bowl and shred using two forks into larger pieces. Stir the chicken back into the sauce.

Serve over rice and garnish with toasted sesame seeds and sliced scallions. Enjoy!