Step 1

Combine the soy sauce, maple syrup, rice wine vinegar, ginger, garlic, and sriracha on the bottom of the slow cooker.

Step 2

Whisk together to combine.

Step 3

Add the chicken breast to the slow cooker and toss it in the sauce.

Step 4

Cook on HIGH for 2 hours, or LOW for 4 hours.

Step 5

Remove the chicken from the slow cooker and shred it with two forks.

Step 6

Add the shredded chicken to the slow cooker with the sauce, and toss to coat.

Step 7

Garnish with sesame seeds and chopped scallions. Drizzle with more sriracha, if desired.