There is nothing better than on a busy day throwing everything in the slow cooker and calling dinner done! I found this recipe on Pinterest and although it did not come out exactly as described it was not a fail by any means. The chicken is very tender with flavors everyone will enjoy, even the little ones. I served this over jasmine rice but you could easily make a wrap out of it or just eat it right out of the pot!
INGREDIENTS
2 pounds boneless, skinless chicken breasts
3 cups chicken broth
1 cup pineapple juice
1 cup crushed pineapple
3 cloves garlic, minced
Pinch of salt
1/2 cup apricot jam
1/4 cup soy sauce
2 Tablespoons teriyaki sauce
1/4 cup Hoisin sauce
1/4 teaspoon crushed red pepper flakes
1 Tablespoon Wondra, a flour
Hot cooked rice for serving
Scallions, sliced for garnish if desired
DIRECTIONS
Place chicken breast, chicken broth, pineapple juice, crushed pineapple, garlic and salt in your slow cooker and set on high. Cook for 4 hours, then remove the chicken to a cutting board and shred the chicken using two forks. Drain the broth from the slow cooker reserving two cups of liquid and some of the pineapple bits. Place the two cups of liquid back in the slow cooker. Add the apricot jam, soy sauce, teriyaki sauce, Hoisin sauce, crushed red pepper flakes and the Wondra flour. Whisk to combine. Return the shredded chicken back to the slow cooker and cook for 1 more hour. Serve over hot cooked rice and garnish with scallions. Serve warm.
Enjoy!
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