1. Prepare the Chicken: If using boneless, skinless chicken breasts, you can leave them whole or cut them into larger chunks if you prefer. For boneless, skinless chicken thighs, they can be placed directly into the slow cooker as is. Pat the chicken dry with paper towels to help the sauce adhere better.

2. Whisk the Sauce Ingredients: In a medium bowl, combine the sweet chili sauce, low-sodium soy sauce, rice vinegar, packed brown sugar, grated fresh ginger, and minced garlic. Whisk these ingredients together thoroughly until the brown sugar has dissolved and everything is well combined. This creates the rich, flavorful base for your chicken.

3. Combine in the Slow Cooker: Place the prepared chicken pieces evenly in the bottom of your slow cooker. Pour the whisked sweet chili sauce mixture over the chicken, ensuring all pieces are well coated. There’s no need to stir at this point; the sauce will distribute as it cooks.

4. Cook Until Tender: Cover the slow cooker with its lid. Cook on the “LOW” setting for 6-8 hours, or on the “HIGH” setting for 3-4 hours. The chicken is done when it’s easily shredded with two forks and reaches an internal temperature of 165 F (74 C).

5. Thicken the Sauce (Optional but Recommended): Once the chicken is cooked, carefully remove the chicken pieces from the slow cooker and set them aside on a plate. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour this cornstarch slurry into the sauce remaining in the slow cooker. Stir well to combine.

6. Continue Cooking Sauce: Increase the slow cooker setting to “HIGH” (if it’s not already) and continue to cook the sauce for another 15-30 minutes, stirring occasionally, until it has thickened to your desired consistency. The sauce should become glossy and coat the back of a spoon.

7. Shred and Combine: While the sauce is thickening, use two forks to shred the cooked chicken into bite-sized pieces. Once the sauce is thickened, return the shredded chicken to the slow cooker and stir to coat it completely in the sweet chili sauce.

8. Serve and Garnish: Serve the sweet chili chicken hot over rice, noodles, or with steamed vegetables. Garnish with sliced green onions and a sprinkle of sesame seeds, if desired, for an extra pop of color and flavor.