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Begin by lightly greasing the inside of the crockpot.
In a bowl, combine the soy sauce, brown sugar, minced garlic, ground ginger, sesame oil, rice vinegar, honey, and cornstarch. Whisk until the mixture is well blended.
Pour the sauce into the crockpot, then add the chopped onion and the chicken thighs. Turn the chicken a few times to ensure it is well coated in the sauce.
Cover the crockpot and set it to cook on LOW for about 4 hours, or until the chicken is fully cooked and tender enough to shred easily.
Once the chicken is done, carefully shred it and mix it back into the sauce.
Add the broccoli florets to the crockpot and let them cook for an additional 20 minutes.
Afterward, add the cooked ramen noodles to the crockpot and gently toss everything together.
Allow the noodles to sit for about 5 minutes to soak up some of the sauce.
If desired, garnish with sesame seeds before serving and enjoy your meal!