Place the boneless, skinless chicken thighs in the slow cooker in a single layer.
In a medium bowl, whisk together the chili crisp sauce, soy sauce, rice vinegar, honey, minced garlic, grated fresh ginger, ground black pepper, salt, and chicken broth until well combined.
Pour the sauce mixture evenly over the chicken thighs in the slow cooker.
Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
Once cooked, carefully remove the chicken thighs from the slow cooker and place on a serving plate.
Stir the sauce in the slow cooker to combine, then spoon the sauce over the chicken.
Garnish with thinly sliced green onions and toasted sesame seeds before serving.