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In a large crockpot (6 quart or larger) add chicken breasts, sesame oil, orange marmalade, orange juice, soy sauce, rice vinegar, Sriracha sauce, garlic, ginger, salt, pepper.
Mix until combined.
Cover and cook on High heat for 3-4 hours or until chicken is very tender.
Shred chicken with 2 forks.
In the final 20-30 minutes, mix in the peppers and green onions.
There will be a decent amount of juice, sauce and broth. I don't discard it because it keeps the chicken moist and juicy. However, you can remove some of the excess broth and store it in the fridge and use it later for soups and other dishes. Enjoy!
In one of the pictures above, you can see that I served them in a lettuce wrap with a sweet and spicy drizzle. I simply mixed together a small amount of Sriracha with honey and a little marmalade.