Ingredients
2 to 2 1/2 pounds chicken breast, boneless, skinless - cut into 1 inch bite size pieces
1 cup apricot preserves
1/2 cup chili sauce
1/2 cup crushed pineapple, or chunk size chopped smaller (liquid drained)
salt & pepper to taste
Directions
Spray crock pot with non-stick cooking spray. Place chicken in a single layer in bottom of crock pot. Mix the remaining ingredients (apricot preserves, chili sauce and pineapple), pour over chicken. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
Each crock-pot cooks differently, so cooking times may vary, adjust accordingly so you do not over cook or under cook.
Serve over rice and with your favorite vegetable, like broccoli. Enjoy!
Note: Fresh chicken breasts are best. Frozen chicken breasts are often filled with a lot of liquid.
Tips:
If your sauce is thin, you can add cornstarch to thicken it up. In a small bowl mix 1 1/2 Tablespoons of Cornstarch with 1 1/2 Tablespoons water, mix well until there are no lumps. Add the cornstarch 30 minutes before chicken is ready to serve, blending well - continue to cook for 30 minutes.
For more kick, you can add a little crushed red pepper flakes or ground cayenne pepper. Peppers (green, red, yellow) and onion are a great addition. Sesame seeds are great sprinkled on top.