1.Cut each chicken thigh into 4 pieces or strips about 1 1/2 inches thick. Thread chicken onto 6-inch wooden skewers, folding thinner pieces, off necessary. Place skewers in Crock-Pot slow cooker, layering as flat as possible.
2. Combine soy sauce, brown sugar, oil, and garlic in a small bowl. Reserve 1/3 cup sauce; set aside. Pour remaining sauce over chicken. Cover; cook on LOW 2 hours. Turn skewers over and cook 1 hour longer.
3. Transfer skewers to serving platter. Discard cooked liquid. Spoon on reserved sauce and sprinkle with sliced green onions and sesame seeds, if desired.
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