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In a large slow cooker, add the chicken broth, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic, and cornstarch. Whisk together until well-combined.
Place the chicken thighs on top and flip over to coat the chicken with the sauce. Cook on low for 6 hours or on high for 2 to 3 hours.
Use a slotted spoon or a large fork to transfer the chicken to a sheet pan (this will help catch all the juices). Shred chicken with two forks and place back in the slow cooker with the sauce and stir. Serve immediately or turn the slow cooker to the warm setting and serve later.
Once ready to serve, use a slotted spoon to add chicken to a toasted bun, top with slaw and remaining bun. You can also serve these with sliced cheddar cheese if you prefer. YUM! Serves 4 to 6.