TROPICAL SLOW COOKER CHICKEN

This recipe is perfect for your busy holidays. You literally dump the ingredients in and magically have a dinner 5 hours later. The tropical flavor is perfect over rice, just add a salad.

TROPICAL SLOW COOKER CHICKEN
2 pounds boneless, skinless chicken breasts
1/4 cup cornstarch
1/2 cup packed brown sugar
1/2 cup Bragg’s Liquid Aminos
3/4 cup apricot pineapple jam OR orange marmalade
Juice from 2 limes
3 cloves garlic, minced
FRESH ground Sea Salt and Black Pepper
20 ounce can crushed pineapple, DRAINED & RESERVED
15 ounce can Mandarin oranges, DRAINED & RESERVED
Prepared white rice

• Coat 6 quart slow cooker insert with non-stick cooking spray.
• Add chicken breasts to insert.
• In a medium bowl whisk together the cornstarch, brown sugar, liquid aminos, jam, lime juice, garlic, salt and pepper. Pour over chicken.
• Add pineapple and Mandarin oranges to top of chicken.
• Cover and cook 4-5 hours on low, stirring occasionally to coat chicken and blend flavors.
• Remove chicken and shred with 2 forks.
• Add chicken back into sauce.
• Serve over rice with FRESH orange slices.

NOTES:

• Also works well over mashed potatoes.
• Use the reserved juices for a cocktail 😀