Place chicken thighs into a 5-6 quart slow cooker in an even layer.
In a bowl, whisk together soy sauce, honey, ketchup, garlic, ginger, sesame oil, and red pepper flakes.
Pour sauce evenly over chicken.
Cover and cook on LOW for 3-5 hours or HIGH for 2-3 hours until tender.
Remove chicken and shred with two forks.
Whisk cornstarch and water to form a slurry. Stir into slow cooker.
Add shredded chicken back. Cook on HIGH for 15–20 minutes until thickened.
Serve hot over rice, noodles, or veggies. Garnish as desired.
