Place 2 1/2 pounds boneless, skinless chicken thighs into a 5-6 quart slow cooker.
In a medium bowl, whisk together ½ cup soy sauce, ½ cup honey, ¼ cup ketchup, 5 cloves garlic, minced, 1 ½ teaspoons fresh minced ginger, 1 teaspoon sesame oil and ½ teaspoon crushed red pepper flakes (if using.)
Pour the sauce mixture over the chicken in the slow cooker.
Cover and cook on low for 3-5 hours (preferred method) or on high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F. NOTE: Do not remove the lid while cooking, this will result in the meat taking longer to cook and it not coming out as tender.
Remove the chicken and shred it with two forks.
In a small bowl, whisk together ¼ cup water and 2 Tablespoons cornstarch.
Stir the cornstarch slurry and shredded chicken into the sauce in the slow cooker.
Cover and cook on high for 15 to 20 minutes, or until the sauce thickens slightly.
Serve over rice, noodles, or vegetables. Top with sesame seeds and sliced green onions, if desired. Make sure to spoon some of the sauce over the chicken when serving.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This takes anywhere between 4-6 hours in the Slow Cooker.