Combine cranberries, soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic and ginger in a slow cooker (or Instant Pot, if you have one)
Add chicken breast and flip to coat breasts with sauce mixture.
Set slow cooker on high for 4-5 hours (or Instant Pot on high for 25 minutes).
In a small bowl, combine cold water and cornstarch until smooth and set aside.
Once chicken is fully cooked, remove chicken from slow cooker and shred chicken using two forks.
Pour sauce from slow cooker into a medium sized skillet. Once sauce begins to boil, quickly stir in cornstarch mixture to the skillet and stir until sauce thickens slightly. (If using Instant Pot, use the sauté setting to do this).
Add shredded chicken back into the sauce and toss thoroughly to coat.
Serve over rice, drizzle with extra sauce, sprinkle with green onion and enjoy!