Start by trimming any excess fat from the chicken breasts. You want them to be as lean as possible for the best texture.
In a small bowl, combine the low sodium chicken broth, teriyaki sauce, brown sugar, minced garlic, low sodium soy sauce, and sesame oil. Stir until the brown sugar is fully dissolved.
Place the chicken breasts in the slow cooker. Pour the sauce mixture over the chicken, ensuring that each piece is well coated.
Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The longer, slower cooking time will result in even more tender chicken.
Once the cooking time is up, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the sauce in the slow cooker and stir to combine.
Scoop the teriyaki chicken onto serving plates and sprinkle with sesame seeds for an added touch. Serve over rice or alongside steamed vegetables for a complete meal.
