4-6 boneless, skinless chicken breasts (mine were frozen)
1 cup light brown sugar
1/2 cup honey
2/3 cup white distilled vinegar
1/4 cup lemon lime soda
3 Tablespoons soy sauce
1 teaspoon black pepper
2 Tablespoons corn starch
Place chicken breasts in slow cooker.
Combine all other ingredients, except corn starch, in a bowl and pour over chicken.
Cook on low for 6-8 hours.
Remove chicken from slow cooker and shred in another bowl.
Whisk corn starch in liquid in the slow cooker.
Add shredded chicken back to the crock pot.
Serve over rice.
If desired, garnish with sesame seeds