Slow Cooked Teriyaki Chicken

I have been having so much fun with my crock pot! And I am thrilled to find that so-called "Chinese" dishes are actually pretty easy to make. I hated buying pre-made sauces in the past. This is just so much better.

2 chicken breasts
1/2 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
3 tablespoons sweet chili sauce
1/4 cup honey
1/4 teaspoon pepper
1/4 cup cornstarch
1/4 cup cold water
Hot cooked jasmine rice

Whisk ingredients (chicken through pepper) together in a bowl. Place chicken breasts in crock pot and pour sauce over them. Set your crock pot to cook 5 hours on low. When done, remove chicken and set aside. Pour sauce into saucepan and mix cornstarch and water in a bowl to create your roux. Heat sauce on high till boiling and add roux. Continue to whisk until thickened. If still too thin, add more roux. Set sauce aside and shred chicken. It will be so tender that it practically falls apart. Put shredded chicken back in slow cooker, pour sauce over the top. Serve warm over jasmine rice, and steamed veggies if so desired.