In a medium bowl, whisk together soy sauce, chicken broth, honey, rice vinegar, minced garlic, and minced ginger until combined.
Place the chicken pieces in the bottom of the slow cooker.
Pour half of the sauce mixture over the chicken.
Cover and cook on low for 3 hours.
After 3 hours, add broccoli florets, sliced red and yellow bell peppers, sliced carrot, and snap peas to the slow cooker.
Pour the remaining sauce over the vegetables and chicken.
In a small bowl, mix cornstarch and water to create a slurry.
Stir the cornstarch slurry into the slow cooker to thicken the sauce.
Cover and cook on low for an additional 1 hour, until vegetables are tender crisp and chicken is cooked through.
About 10 minutes before serving, heat vegetable oil in a small skillet over medium heat until hot but not smoking.
Drizzle the hot oil over the stir fry in the slow cooker to add a slight sear and flavor, then gently stir to combine.
Serve the chicken stir fry over cooked rice or noodles.
Garnish with sliced green onions and toasted sesame seeds before serving.