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1. In a large slow cooker, place the chicken, ginger, garlic, water, salt, black pepper and crushed red pepper. Put the lid on the crock. Set to cook on high setting for 5 hours or low setting for 8 hours.
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2. After the cooking time, carefully remove the thighs from the broth. (I use a handled strainer because the chicken will fall apart.) Place the cooked thighs on a plate and allow them to cool for 5 minutes. Remove the ginger root and garlic cloves from the broth.
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3. While the chicken is cooling, bring a large pot of water to a boil. Place the bean thread noodles into the boiling water and remove pot from heat. Allow the noodles to sit for 20 minutes. Then drain them. As the noodles cook, continue with the remainder of the preparation.
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4. Use your hands to remove the skin and bones from the chicken. Discard them. Pull the chicken into shredded pieces. Set aside.
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5. Place the shrimp into the chicken broth that's still inside of the slow cooker basin. Allow the shrimp to cook for 10 minutes.
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6. To assemble the bowls, place desired amount of noodles into the bottom of a large bowl. Top with shredded chicken. Ladle the broth over the noodles and chicken, making sure to get a few shrimp. Top with bean sprouts, cilantro, mushrooms and onions. Add soy sauce and Sriracha to desired saltiness and heat.
