Trim the chicken breasts and place them in the slow cooker.
Slice the red peppers into thin slices, discarding seeds, stem and ribs, then place the peppers on top of the chicken in the slow cooker.
Top the peppers with the teriyaki glaze, vinegar, garlic and pepper flakes, then cover and cook on low for 6-8 hours or high 3-4 hours. 30 minutes before they are done, remove the chicken, shred it, then return to the crock pot and mix to combine with the sauce. Let it cook the remaining time or until done.
To serve place a scoop of rice in a bowl. Top with chicken mixture, then finish with teriyaki glaze and spicy mayo. Garnish with fresh chopped cilantro if desired.
Recipe by The Pinning Mama at https://www.thepinningmama.com/crock-pot-asian-chicken-recipe/