1. Set the Brussels sprouts in a large plastic container or resealable bag. Drizzle with honey, close container, and shake to coat. Add the Thai sweet chili sauce and shake again. Finally, add apple cider vinegar and teriyaki sauce, and shake until Brussels sprouts are fully coated.
2. Set coated Brussels sprouts in the bowl of a slow cooker. Cover and cook on low for 3 hours, or until fully cooked. Use a slotted spoon to transfer cooked Brussels sprouts to a mixing bowl, reserving the liquid at the bottom of the slow cooker.
3. Set reserved cooking liquid in a small sauce pan and reduce, over medium-high heat, until a thick syrup forms. Stir frequently, and take care not to scorch the sauce. When sauce is thickened, drizzle over the cooked Brussels sprouts, toss with sesame seeds, and serve.
Per serving: 90 calories, 1g fat, 0g saturated fat, 0mg cholesterol, 146mg sodium, 19g carbohydrate, 4g fiber, 11g sugar, 4g protein