Brush the inside of the slow cooker with the oil.
Lay the chicken breasts in the slow cooker.
In a medium bowl, whisk together the soy sauce, orange juice and rind, ketchup, honey, ginger, garlic, basil, salt and pepper.
Pour over the chicken, spreading evenly over all the meat.
Put the lid on the slow cooker and cook for 6 hours.
When the chicken is cooked, remove it from the sauce. Leave the sauce in the slow cooker.
Shred the chicken with two forks and return it to the slow cooker to absorb even more of the sauce.
Serve with brown rice or noodles and stir fried vegetables or on toasted rolls with a fresh lettuce and veggie garnish. I like to use shredded spring onions and radishes.
Cool any leftovers and refrigerate.