Ingredients:
- 3 lbs boneless chicken breasts
- 1 bottle Pando Express Kung Pao Sauce
- 1/4 cup pineapple preserves (I used pineapple orange)
- 1 each: red and green pepper, chopped
- 4 green onions, chopped (optional - I did not use)
Directions
- Throw the chicken in the crock pot (so difficult!) and cook on low for 6 hrs - or 3+ hrs on high
- Remove the chicken, drain the juices, then cube/dice the chicken before putting back in the crock pot
- add preserves and sauce plus peppers to the crock pot, stirring before covering and cooking on high for about 30 more minutes
- Serve over rice and garnish with green onions if desired!