Recipe: Crock Pot Kung Pao Chicken

If you enjoy crock pot recipes...and dinner with a kick...this recipe is for you! It seriously is amazing. My family loved it...and you can't beat a crock pot recipe. :)

Crock Pot Kung Pao Chicken over Rice

5 medium boneless, skinless chicken breasts, thawed
1/4 cup of pineapple preserves
1 bottle of Panda Express Kung Pao Sauce {18.75 oz.}
1 red pepper
1 green pepper
green onions, chopped
cooked rice

Cook chicken in crock pot on high for 3 hours. (I added water to the chicken.)
After 3 hours, drain juices from crock pot.
Remove chicken, cool, chop into cubes, then return to crock pot.
Chop red pepper and green pepper and set aside.
Mix together pineapple preserves and Kung Pao Sauce. (I used pineapple/apricot because I couldn't find plain pineapple.)
Pour sauce mixture and chopped peppers over chicken, stir well, and cook on high for 30 more minutes until heated through.
Serve over rice and garnish with chopped green onions.

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