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Mix together the soy sauce, honey, garlic, and chili garlic sauce (if using).
In the insert of your slow cooker, add the chicken breasts and pour over the sauce and flip the breasts around so they get coated on all sides.
Slow Cook on high for 2 hours or on low for 3-4 hours, or until the chicken breasts are cooked (165 degrees F).
When the chicken breasts are fully cooked, remove shred with two forks. Add the shredded chicken back to the leftover juices or add the cornstarch like below.
Optional - If using the cornstarch, add to the sauce left in the slow cooker, whisk in the cornstarch. Add back in the shredded chicken and stir to combine. Cook on High for 15-20 minutes to allow sauce to thicken and coat the chicken.
Top with green onions and sesame seeds, if using. Serve with cooked rice and veggies or package up for meal prep.