Use a medium sized crock and as always start with a liner.
In a coffee cup: dissolve 4 tsp. cornstarch in 4 Tbsp. low-sodium soy sauce by whisking with fork and add to crock.
Then add to crock: 4 T. seasoned rice vinegar
4 T. honey
1/2 c. Tamarind/Date sauce (a great Indian sweet/sour sauce that can be found in Indian/International food stores)
2 T. Minced Ginger from tube
2 T. Minced Garlic from tube
1/2 c. orange juice
Whisk all together til smooth and then add 2 lb. boneless, skinless, chicken thighs to crock. Cook on low 6-8 hours. Remove chicken from crock and shred/pull meat. Add meat back to crock and stir back into sauce. Serve on slider buns with either pickle, sliced radish/english cucumbers, or even top with cole slaw.