Place Garlic (2 clove), Onion (1), Soy Sauce (1/2 cup), Honey (1/2 cup), Rice Vinegar (1/4 cup), Fresh Ginger (1 tablespoon), Ground Black Pepper (1/2 teaspoon), and Salt (1/4 teaspoon) into the base of the slow cooker. Stir well to combine.
Place Chicken Breast (4) into the sauce and turn to coat well. Place the lid on and cook for 4-6 hours on high or 6-8 hours on low.
Remove chicken breast from the slow cooker. Shred the hot chicken with two forks.
Mix the Water (1/2 cup) and Corn Flour (3 teaspoon) together and stir into the sauce in the slow cooker. Turn the slow cooker to high and bring the sauce to the boil. Cook for 3 minutes.
Return shredded chicken into the slow cooker when the sauce is ready. Warm through.
Serve with White Rice (to taste) and garnish with Shallot (to taste) and Sesame Seeds (to taste). Enjoy!