Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker.

In a mixing bowl, combine the pineapple juice, brown sugar, soy sauce, crushed pineapple, minced garlic, ground ginger, salt, and pepper. Stir until the brown sugar is well dissolved.

Carefully pour the pineapple sauce blend over the chicken breasts, ensuring each piece is coated generously.

Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours.

Once cooked, carefully remove the chicken breasts and let them rest briefly.

In a small bowl, whisk together the cornstarch and water until smooth to form a slurry.

Stir the cornstarch slurry into the remaining sauce in the slow cooker. Cook on medium heat for about 10 minutes, stirring occasionally until the sauce thickens.

Add the chicken back into the slow cooker, stirring gently into the thickened sauce. Cook on low for an additional 10-15 minutes.

Decide how to serve the chicken—either shredded or whole.

Serve over fluffy rice or noodles and garnish with green onions and sesame seeds if desired.