• 2 pounds boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 1 cup pineapple juice
  • 1 cup crushed pineapple
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/2 cup apricot jam
  • 1/4 cup soy sauce
  • 2 tablespoons teriyaki sauce
  • 1/4 cup hoisin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon  flour
  • hot cooked rice
  • 4 chopped scallions for garnish
  • sesame seeds for garnish


  1. Place the chicken breasts, chicken broth, pineapple juice, crushed pineapple, garlic cloves and salt in your slow cooker and set on high.
  2. Cook for 4 hours then remove the chicken to a cutting board.
  3. Drain the broth from the slow cooker into a large measuring cup or bowl. Measure out 2 cups of the broth (including some of the crushed pineapple) and put back into the slow cooker.
  4. Add the apricot jam, soy sauce, teriyaki sauce, hoisin, crushed red pepper flakes and  flour to the broth and whisk to combine.
  5. Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on high for 1 more hour.
  6. Serve over hot, cooked rice, and garnish with chopped scallions and sesame seeds.