Crock-Pot Chicken & Broccoli

In a small bowl, whisk together garlic, ginger, soy sauce, honey, vinegar, ketchup, Sriracha, and sesame oil.  Add chicken to slow cooker and season with salt and pepper. Pour over sauce and toss until combined. Cook on low until chicken is cooked through, 4 hours.  In a small bowl, whisk together cornstarch and ¼ cup water and stir mixture into slow cooker to thicken sauce. Add broccoli to slow cooker and cook until tender, 1 hour more. Transfer chicken to a cutting board and cut into small pieces, then return to slow cooker and toss until combined. Divide cooked rice among four serving containers, then top with chicken and broccoli mixture. Garnish with green onions and sesame seeds. Store in fridge until ready to serve.