1. Prepare the Sauce:
* In a medium-sized bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, ketchup, minced garlic, grated ginger (if using), sesame oil, black pepper, and red pepper flakes (if using).
* Stir well until the honey is fully dissolved and all ingredients are thoroughly combined.

2. Arrange Chicken in Slow Cooker:
* Pat the boneless, skinless chicken thighs dry with paper towels. This helps the sauce adhere better.
* Place the chicken thighs in the bottom of your slow cooker insert (a 4-6 quart slow cooker works well). Try to arrange them in a relatively even layer, though some overlap is fine. Note: You can use chicken breasts, but thighs generally stay more moist during slow cooking (see section below).

3. Pour Sauce Over Chicken:
* Pour the prepared soy honey garlic sauce evenly over the chicken thighs in the slow cooker. Gently move the chicken pieces around slightly to ensure they are mostly coated.

4. Slow Cook:
* Secure the lid on the slow cooker.
* Cook on LOW heat for 4-6 hours or on HIGH heat for 2-3 hours. Cooking time can vary depending on your specific slow cooker model and the thickness of the chicken. Chicken is done when it is cooked through (internal temperature reaches 165°F / 74°C) and shreds easily with two forks. Preference is generally for the LOW setting as it yields more tender results and allows flavors to meld more deeply. Avoid overcooking, especially on high, as even thighs can eventually dry out.

5. Shred the Chicken (Optional):
* Once the chicken is cooked and tender, carefully remove the chicken thighs from the slow cooker using tongs and place them on a cutting board or in a large bowl.
* Leave the sauce remaining in the slow cooker insert.
* Using two forks, shred the chicken into bite-sized pieces.

6. Thicken the Sauce (Highly Recommended):
* While the chicken rests, turn the slow cooker setting to HIGH (if it wasn’t already).
* In a small, separate bowl, whisk together the 2 tablespoons of cornstarch and 3 tablespoons of cold water until completely smooth. This is your cornstarch slurry. Crucial Tip: Always mix cornstarch with cold liquid first to prevent lumps.
* Pour the cornstarch slurry into the simmering sauce in the slow cooker. Whisk continuously as you pour.
* Continue to cook on HIGH, whisking occasionally, for about 5-15 minutes, or until the sauce has thickened to your desired consistency (it should coat the back of a spoon). Keep in mind the sauce will thicken slightly more as it cools.

7. Combine Chicken and Sauce:
* Return the shredded chicken back into the slow cooker with the thickened sauce.
* Gently stir everything together to ensure all the chicken pieces are coated in the glossy, thickened soy honey garlic sauce.

8. Serve:
* Serve the Crockpot Soy Honey Garlic Chicken warm. Garnish with toasted sesame seeds and sliced green onions, if desired. See the “How to Serve” section for delicious pairing ideas.