Step 1

Place chicken thighs in a slow cooker (5 to 7 quart).

Step 2

In a mixing bowl whisk together ketchup, honey, soy sauce, sriracha, sesame oil, garlic and ginger. Pour mixture evenly over chicken thighs in slow cooker.

Step 3

Cover and cook on low heat until cooked through and tender, about 3 to 4 hours (should register 165 °F in center).

Step 4

Transfer chicken to a serving plate, cover with foil to keep warm.

Step 5

Pour juices from slow cooker into a medium saucepan (you should have 2 cups liquid), add vinegar. Heat over medium heat and bring to a simmer.

Step 6

Meanwhile in a small mixing bowl whisk together cornstarch with 2 Tbsp water until well blended. Pour mixture into sauce in skillet.

Step 7

Simmer sauce, whisking constantly for 1 minute.

Step 8

Pour sauce over chicken (or baste over chicken) and garnish with green onions and sesame seeds if desired.