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In a 6- to 8-quart slow-cooker, lightly sprinkle the chicken all over with salt.
Stir in the cherry tomatoes, ginger, gochujang, soy sauce, sesame oil and honey until coated.
Cover and cook on low until the chicken is very tender and most of the tomatoes have burst, 5 to 6 hours.
Taste the broth and season accordingly with more honey (if too tart, salty or spicy) and soy sauce (if too sweet or muted).