SLOW COOKER HAWAIIAN STICKY CHICKEN

32 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)
1 cup Pineapple Juice
3 cup (8 fl oz) Chicken Broth
1 cup Dole - Crushed Pineapple in 100% Pineapple Juice
3 clove Garlic
2 packet Teriyaki Sauce (1 tbsp)
.25 cup Soy Sauce
4 tbsp Preserves - Smucker's Apricot Jam
4 tbsp Hoisin Sauce
.25 tsp Pepper, red or cayenne
1 tbsp flour, Wondra (by JAYECAT)
2.2 cup Uncle Ben's Instant Whole Grain Brown Rice
1 tsp Salt - Table - 1 tsp. (by MIKNMEG)

use cornstarch (1tbsp) with water (1 tbsp.) instead of Wondra flour

1.Place the chicken breasts, chicken broth, pineapple juice, crushed pineapple, garlic cloves and salt in your slow cooker and set on high.
2.Cook for 4 hours then remove the chicken to a cutting board.
3.Drain the broth from the slow cooker into a large measuring cup or bowl. Measure out 2 cups of the broth (including some of the crushed pineapple) and put back into the slow cooker.
4.Add the apricot jam, soy sauce, teriyaki sauce, hoisin, crushed red pepper flakes and Wondra® flour to the broth and whisk to combine.
5.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.
6.Serve over hot, cooked rice, and garnish with chopped scallions and sesame seeds.


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user APRILLYN22.