Place the chicken breasts, chicken broth, pineapple juice, crushed pineapple, garlic cloves, and salt in your slow cooker and set on high for 4 hours. Then remove the chicken to a cutting board.
Drain the liquid from the slow cooker into a large measuring cup or bowl. Save 2 cups of the liquid (including some of the crushed pineapple) and put back into the slow cooker. Discard all of the remaining liquid.
Add the apricot jam, soy sauce, teriyaki sauce, hoisin sauce, crushed red pepper flakes, and cornstarch to the liquid in the slow cooker, and whisk to combine.
Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on high for 1 more hour.
Serve over hot, cooked rice, and garnish with chopped scallions and sesame seeds.
