In a small saucepan over medium heat, add the soy sauce, water, rice wine, brown sugar, garlic and ginger.

Bring the mixture to a boil and then turn the heat to low.

Simmer for 5 minutes.

In a small bowl, whisk together the cornstarch with 1 tablespoon of water.

Slowly whisk the cornstarch into the soy sauce mixture and turn off the heat. Set aside.

Arrange the chicken in the bottom of a slow cooker or crock pot and pour the cooled teriyaki sauce over to coat.

Cover and cook on high for 2-3 hours or low for 4-5 hours.

Remove the chicken from the slow cooker and cut into bite sized pieces or shred with a fork.

Return the chicken to the slow cooker and cook on low for 30 minutes longer or until the sauce has thickened.

Serve over rice or in lettuce wraps.