In small bowl, whisk together rice wine, soy sauce, toasted sesame oil, and brown sugar.  In 6-quart slow cooker bowl, layer chicken, soy mixture, garlic, and ginger. Cover bowl with lid and cook until chicken is tender, 5 to 6 hours on Low.  Transfer chicken to cutting board; shred and return to slow cooker bowl. Toss to coat in sauce. Serve chicken over rice with broccoli.  Serve topped with scallions and chile.