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Gather all ingredients.
Arrange chicken thighs in a single layer in the bottom of a 4-quart slow cooker.
Whisk low-sodium soy sauce, ketchup, honey, garlic, and a pinch of salt together in a bowl; pour over chicken thighs.
Cover and cook on Low for 4 hours or on High for 2 to 3 hours. An instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C).
Mix cornstarch and water together in a small bowl to make a slurry; stir into the sauce. Cover and cook on High for about 15 minutes more, until sauce thickens slightly.
Serve chicken with sauce spooned over the top. Enjoy!