Step 1

Add the chicken breasts to the slow cooker. Pour coconut milk over top. Add Chinese 5-Spice and red pepper flakes and stir until chicken is coated and spices are mixed in. Cook on low for 5 hours.

Step 2

Minutes before the chicken will be done, make the sauce. In a medium pot, combine sugar,   chicken broth, soy sauce, pinch of red pepper flakes, and lemon pepper. Add apricot jam.

Step 3

Bring to a boil over medium-high heat. Lower heat to medium.

Step 4

Simmer for 15-20 minutes, until slightly reduced. Combine corn starch and water and stir into sauce to thicken, whisking until combined.

Step 5

Remove chicken from the slow cooker and drain the cooking juices.

Step 6

Slice or shred chicken and toss with sauce. Serve over rice or noodles.