Recipe Station

Here's everything you need. To complete the Asian feel of this dish, serve over white rice and eat with chopsticks.

Ingredients To Gather:

• 2 pounds boneless, skinless chicken breasts
• 3 cups chicken broth
• 1 cup pineapple juice
• 1 cup crushed pineapple
• 3 cloves garlic
• 1 teaspoon salt
• 1/2 cup apricot jam
• 1/4 cup soy sauce
• 2 tablespoons teriyaki sauce
• 1/4 cup hoisin
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon Wondra® flour
• 4 chopped scallions for garnish
• sesame seeds for garnish

Directions To Follow:

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.
7. Wondra® is a quick mixing flour that can be added directly to your sauce or gravy to thicken without lumps. Alternately, you could use a tablespoon of cornstarch mixed with a tablespoon of water, then add the mixture to the sauce to thicken.

We like this recipe because it requires just 15 minutes of prep time. Then, leave it in the crock pot for 5 hours and you're all set! It's the perfect main course for busy cooks who want to prepare a home-cooked meal but can't spend hours in the kitchen. Plus, it makes six servings, so there will be enough for second helpings or leftovers.

Article Source: Recipe Girl