Prepare the marinade by whisking together soy sauce, brown sugar, ketchup, apple cider vinegar, ginger, garlic, and sesame oil in a bowl.
Place the chicken thighs in the crockpot and pour the marinade over them, ensuring they are fully coated.
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
After cooking, remove the chicken from the crockpot and shred it using two forks.
Optional: If you prefer a thicker sauce, you can transfer the remaining sauce to a saucepan and simmer it over medium heat for 10-15 minutes.
Serve the shredded chicken topped with the sauce and enjoy your meal! Garnish with green onions for additional flavor if you like.
