1
Place the chicken breasts, chicken broth, pineapple juice, crushed pineapple, garlic cloves and salt in your slow cooker and set on high.
2
Cook for 4 hours then remove the chicken to a cutting board.
3
Drain the broth from the slow cooker into a large measuring cup or bowl. Measure out 2 cups of the broth (including some of the crushed pineapple) and put back into the slow cooker.
4
Add the apricot jam, soy sauce, teriyaki sauce, hoisin, crushed red peper flakes and Wondra flour to the broth and whisk to combine.
5
Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on high for 1 more hour.
6
Serve over hot, cooked rice and garnish with chopped scallions and sesame seeds.