Start by patting your chicken breasts dry with paper towels to enhance flavor absorption. Season lightly with salt and pepper, then place them into the slow cooker. Add finely chopped garlic and freshly grated ginger on top, along with chopped green onions.

Pour in the low-sodium chicken broth, ensuring the chicken is mostly submerged for optimal cooking. Cover the slow cooker and set it to cook on high for 4 hours or low for 5 hours.

Once the cooking time is complete, carefully remove the chicken from the slow cooker and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces and drain excess liquid.

In a mixing bowl, whisk together the tamari soy sauce, hoisin sauce, brown sugar, honey, rice vinegar, and sesame oil. Add spices and adjust heat to your preference.

In a small bowl, mix cornstarch with water to create a slurry. Pour this into your sauce and whisk until combined. Return sauce to the slow cooker with shredded chicken.

Cover the slow cooker and allow it to cook on high for an additional 30 minutes to meld flavors.

Garnish your Korean BBQ chicken with sesame seeds, chopped green onions, and sliced carrots. Serve over steamed rice or in lettuce wraps.