Begin by placing 2 to 3 pounds of chicken thighs in your slow cooker. Make sure they are arranged in a single layer for even cooking. No need to thaw.

In a medium mixing bowl, whisk together ½ cup of soy sauce, ¼ cup of honey, and 3 minced garlic cloves until well combined. Add red pepper flakes or Sriracha for heat, if desired.

Pour the teriyaki sauce over the chicken thighs, ensuring each piece is generously coated. Use a spatula to help distribute the sauce evenly.

Cover your slow cooker and set it to cook on low for about 4 hours, until the chicken reaches an internal temperature of 165°F.

In the last 30 minutes of cooking, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth and stir into the sauce in the slow cooker to thicken it.

Once cooked, shred the chicken using two forks directly in the slow cooker for easy serving. Enjoy with rice, noodles, or in wraps.