Categories: Asian, Poultry, Slow-Cooker

Ingredients

• --1 1/2 lbs frozen, skinless breast pieces (I used 3 humongous breast halves)
• --10 oz jar mango jam (I couldn't find mango, and used apricot-orange. It was great)
• --3 T soy sauce (La Choy and Tamari wheat free are GF)
• --1 T sesame oil
• --2 chopped garlic cloves
• --1 tsp. chili paste (usually found in the ethnic aisle, but you could use red chili flakes)
• --1 inch peeled and grated fresh ginger (or 1 tsp ground)
• --2 cucumbers, peeled, seeded, and diced
• --1/2 red onion, chopped
• --2 whole jalapeno peppers (do NOT cut, just toss in whole)
• --1/2 tsp salt
• --1/4 tsp black pepper
• to add later:
• --2 mangoes, peeled and chopped (if you can't find fresh mango, use frozen)
• --romaine lettuce leaves
• --2 limes
• --2 T sesame seeds

Directions

1. used a 6.5 quart eLume crockpot.

2. Put the frozen chicken in. Add the jam, soy sauce, sesame oil, and chili paste. Chop the garlic, onion, and cucumber. Add that too.

3. Add spices and ginger. Toss in the whole jalapeno peppers.

4. ver and cook on low for 6-8 hours, or high for 4-5. The meat is done when it shreds easily with a fork.

5. Cut the mango now while the kitchen is already dirty and put it in a tupperware for later.

6. When fully cooked, shred the meat with two large forks, and serve 1/2 cup at a time on large romaine lettuce leaves. Add cubed mango, a squeeze of lime, and a sprinkle of sesame seeds.

7. Enjoy. mmmm.

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