Slow Cooker Sweet Chili Chicken

4 large chicken breasts ½ cup sweet chili sauce 1 cup chicken stock ¼ cup soy sauce (I use reduced sodium) After Cooking: ¼ cup water 2 tablespoons cornstarch ½ teaspoon salt Garnish: Cilantro

Stir together the sweet chili sauce, chicken stock and soy sauce in the base of a slow cooker. Add the chicken and cook on low for 3 hours. After 3 hours, pull the chicken out of the slow cooker and shred using two forks. Pour the cooking liquid into a medium sauce pan. Stir together the water and cornstarch until no lumps remain, then add it to the sauce pan with the salt.

Bring to a boil (stirring constantly), then reduce heat and simmer until thickened (3-5 min). Pour as much sauce as you'd like over the shredded chicken (I used just over half), and stir to coat. Garnish with cilantro. Notes I don't recommend cooking this longer than 3 hours or on a higher setting, as the sweet chili sauce can burn. This recipe makes 6 cups of shredded chicken.