Caitlin Bensel
Active Time
25 Mins
Total Time
8 Hours
Serves 6 (serving size: about 1 1/3 cups chicken mixture and 1/2 cup rice)

This may be our easiest slow cooker recipe yet. There’s no browning in the skillet, no last-minute stovetop sauce—all the magic happens right in the slow cooker. Craving crunch? Serve it as a wrap in the cabbage of your choice.

How to Make It

Step 1

Add chicken, bell pepper, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, sambal oelek, and 1/2 cup ketchup to a 6-quart slow cooker. Cover and cook on low until chicken shreds easily with a fork, about 7 hours. Remove chicken from slow cooker. Shred chicken, and cover to keep warm.

Step 2

Whisk together pineapple juice and cornstarch in a small bowl. Increase slow cooker heat to high; slowly stir in pineapple juice mixture and remaining 1/4 cup ketchup. Cook, uncovered, until sauce is thick enough to coat the back of a spoon, about 30 minutes. Stir in chicken. Serve over rice, and sprinkle with sesame seeds and scallions.

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