Author: The Frugal Girls
Cook for 3 hours
4-5 boneless skinless chicken breasts, thawed
1/4 c. pineapple preserves
1 bottle of Panda Express Kung Pao Sauce (18.75 oz.)
1 red pepper
green onions, chopped (optional)
Cook chicken in crockpot on HIGH for 3 hours (covered). After 3 hours, drain juices from crockpot. remove chicken, chop into cubes, then return to crockpot. Chop red and green pepper and set aside. Mix together preserves and Kung Pao sauce. Pour sauce mix and chopped peppers over chicken, stir well and cook on high for 30 more minutes (covered). Serve over cooked rice and garnish with chopped green peppers, if desired.
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