Instant Pot Instructions: 

1. Use kitchen shears to trim excess fat off the chicken thighs. Cut them into 1 inch chunks. Add them into the Instant Pot.
2. Open the can of mandarin oranges and pour the juices from the can (not the oranges) into the Instant Pot. Add in the soy sauce, vinegar, yellow mustard, molasses, lime juice, ginger, garlic and salt into Instant Pot. Stir.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 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 2 Tbsp cornstarch with 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir in the slurry until sauce has thickened. Turn off the pot.  
5. Stir in the mandarin oranges. Salt and pepper to taste. Serve chicken and sauce over rice. 

Slow Cooker Instructions:

1. Use kitchen shears to trim excess fat off the chicken thighs. Cut them into 1 inch chunks. Add them into the slow cooker.
2. Open the can of mandarin oranges and pour the juices from the can (not the oranges) into the slow cooker. Add in the soy sauce, vinegar, yellow mustard, molasses, lime juice, ginger, garlic and salt into slow cooker. Stir.
3. Cover and cook on low for 2-4 hours.
4. In a small bowl stir together 2 Tbsp cornstarch with 3 Tbsp of water until smooth. Turn slow cooker to high. Cook for about 10 minutes without the lid until sauce has thickened.   
5. Stir in the mandarin oranges. Salt and pepper to taste. Serve chicken and sauce over rice.