Place chicken breasts in the bottom of slow cooker. In a medium sized mixing bowl, combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water and soy sauce. Pour sauce on top of chicken.

Replace lid and cook 6-8 hours on low.

Remove chicken and shred or cut into chunks. If you prefer you can leave the breasts whole, which is what I did.

In a small bowl, mix together 1/4 cup cornstarch with 1/4 cup of sauce from the crock pot. Whisk together and pour back into the crock pot to thicken the sauce.

Return chicken to the slow cooker and let warm until ready to serve. Serve with rice or mashed potatoes and garnish with some fresh cilantro or red pepper flakesgluten Free

Use a gluten free soy sauce & ketchup