Step 1

Add the chicken thighs to the slow cooker.

Step 2

In a medium sized bowl, whisk together the ketchup, vinegar, soy sauce, sesame oil, apple juice, ginger, brown sugar, garlic, chili powder, salt and pepper.

Step 3

Pour the mixture over the chicken thighs and mix.

Step 4

Cook on low for 6 hours or on high for 3-4 hours.

Step 5

When the chicken is cooked through, remove it from the sauce and chop into bite size pieces, set aside.

Step 6

In a small bowl, whisk together the cornstarch and water. Whisk into the sauce in the slow cooker, add the cut chicken back in and cook on high until the sauce thickens, about 20-30 minutes. Serve over jasmine rice and garnish with green onions and sesame seeds if desired.