1. Place the chicken breasts in the slow cooker in a single layer.
2. In a bowl, whisk together the sweet chili sauce, soy sauce, brown sugar, rice vinegar, minced garlic, ground ginger, and red pepper flakes if you’re using them.
3. Pour the sauce mixture over the chicken, ensuring that each piece is well-coated.
4. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
5. Once cooked, remove the chicken from the slow cooker and shred it using two forks.
6. Return the shredded chicken to the slow cooker and mix it with the sauce.
7. Let it cook for an additional 15-20 minutes on low to allow the flavors to meld together.
8. Serve the chicken hot, garnished with fresh cilantro.
Variations & Tips
If you have a picky eater or someone who isn’t fond of spice, you can reduce or omit the red pepper flakes to make the dish milder. Additionally, for a gluten-free version, use tamari or gluten-free soy sauce. If you prefer dark meat, boneless, skinless chicken thighs can be used instead of breasts for a juicier result. You can also add some pineapple chunks toward the end of cooking for a tropical twist.
