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Combine the soy sauce, maple syrup, rice wine vinegar, ginger, garlic, and sriracha on the bottom of the slow cooker.
Whisk together to combine.
Add the chicken breast to the slow cooker and toss it in the sauce.
Cook on HIGH for 2 hours, or LOW for 4 hours.
Remove the chicken from the slow cooker and shred it with two forks.
Add the shredded chicken to the slow cooker with the sauce, and toss to coat.
Garnish with sesame seeds and chopped scallions. Drizzle with more sriracha, if desired.