Begin by placing 2 to 3 pounds of boneless skinless chicken thighs evenly spaced in the bottom of your slow cooker.

In a medium-sized mixing bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, 2 tablespoons honey, ¼ cup rice vinegar, 2 tablespoons sesame oil, 4 cloves minced garlic, and 1 tablespoon minced fresh ginger.

Pour the teriyaki sauce over the chicken thighs, ensuring each piece is well-coated.

Cover the slow cooker with its lid and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours.

Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken into bite-sized pieces using two forks.

In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this mixture into the sauce left in the slow cooker.

After the sauce has thickened, return the shredded chicken to the slow cooker and stir until everything is well-coated.