Step 1

Stir together the sweet chili sauce, chicken stock, salt and soy sauce in the insert of a 5-6 quart slow cooker.

Step 2

Add the chicken and toss to coat. Cook on low for 2 1/2-3 1/2 hours.

Step 3

30 minutes before serving, stir together the water & cornstarch. Add to the slow cooker and stir. Do this quickly and get the lid back on as soon as possible.

Step 4

Turn the slow cooker to high and cook for 20-30 minutes until slightly thickened (keep an eye on it so it doesn't burn).

Step 5

Pull the chicken out of the slow cooker and shred using two forks.

Step 6

Pour as much sauce as you'd like over the shredded chicken (I used just over half), and stir to coat.

Step 7

Garnish with cilantro.