Start by cleaning the chicken and cutting it into 2-3 inch pieces, trimming any excess fat to ensure tenderness.

Place the prepared chicken pieces in the bottom of your slow cooker, layering them evenly. Add the large chunks of potatoes, carrots, onion, and mushrooms over the chicken.

In a medium bowl, combine the soy sauce, dark brown sugar, oyster sauce, rice wine, honey, pepper, and sesame oil. Stir until the sugar is dissolved and pour evenly over the chicken and vegetables.

Cover your slow cooker and set it to cook on high for about 4 hours or low for 6 hours. Stir occasionally if possible.

After cooking, transfer to a pot over medium heat and bring to a gentle boil for 6-8 minutes to thicken the sauce if desired.

Just before serving, stir in the chopped scallions and a drizzle of sesame oil; garnish with sesame seeds.