Slow-Cooker Sweet & Spicy Glazed Chicken

Whisk together the ketchup, Sriracha, oyster sauce, Worcestershire sauce, and 1/2 cup of the water in a medium bowl until blended. Place the chicken and bell pepper in a 5- to 6-quart slow cooker. Sprinkle the chicken and bell pepper evenly with the black pepper and salt. Pour the ketchup mixture over the chicken. Cover and cook on LOW until the chicken is tender, about 3 hours.

Whisk together the cornstarch and remaining 2 teaspoons water. Uncover the slow cooker, and whisk the cornstarch mixture into the chicken mixture in the slow cooker. Cover and cook on HIGH until the chicken mixture has thickened slightly, about 15 minutes. Stir in the chopped scallions and cilantro.

Meanwhile, prepare the rice according to the package directions. Divide the rice among 6 bowls. Serve the chicken mixture over the rice, and sprinkle evenly with the sesame seeds. Drizzle with the additional Sriracha and garnish with the sliced scallions, if desired.