Place the chicken thighs in the slow cooker and add all the ingredients (except noodles and cornstarch).
In a separate bowl, mix the cornstarch and water until smooth. Pour it into the slow cooker.
Cover and cook on high for 3 hours.
While the chicken cooks, prepare the noodles according to the package instructions. Set them aside.
Shred the chicken and mix everything well.
Stir in the noodles and toss until coated.
Add sesame seeds and scallions on top if you like. Serve it up while it’s warm!
Store any leftovers in the fridge for 3-4 days.