Wash and chop your vegetables into bite-sized pieces. Rinse the long-grain rice under cold water until the water runs clear.

In your crockpot, layer the prepared chicken breast at the bottom, followed by the rinsed rice. Add your chopped vegetables, and drizzle soy sauce and sesame oil evenly.

Pour in the appropriate amount of liquid, maintaining a rice-to-liquid ratio of 1:2.

Cover the crockpot and set it to cook on low for 4 to 6 hours or high for 2 to 3 hours.

Remove the cooked chicken from the crockpot and shred it, then return it to the pot and stir everything together.

Sprinkle chopped green onions and toasted sesame seeds over the top before serving.