Instant Pot Instructions:

1. Trim excess fat off of the chicken thighs. Cut the thighs into 1 inch cubes. Add them into the Instant Pot.
2. Stir in the soy sauce, brown sugar and garlic. Pour in the water. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
4. In a small bowl stir together cornstarch with 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot until sauce has thickened. Turn off Instant Pot.
5. Serve chicken and sauce over hot cooked rice. 

Slow Cooker Instructions:

1. Trim excess fat off of the chicken thighs. Cut the thighs into 1 inch cubes. Add them into the slow cooker.
2. Stir in the soy sauce, brown sugar and garlic.
3. Stir water together with the cornstarch until smooth. Stir the mixture into the slow cooker.  
4. Cover and cook on low for 2-3 hours.
5. Serve chicken and sauce over hot cooked rice.