Boneless, skinless chicken thighs, pineapple, diced onion, red pepper, ketchup, garlic, Worcestershire sauce, molasses, cider vinegar, salt, lemon juice, Dijon mustard, crushed red pepper, Tabasco, thyme, rice (white or brown)
(3-4 crockpot or stovetop): If frozen, thaw in fridge. Crockpot: Empty chicken into crockpot. Cover and cook on Low 6-7 hours. Skim off excess fat. Stovetop: Empty chicken into a pot. Add 1/2 c. water (Split Orders, add 1/4 c. water). Bring to a boil over medium-high heat. Reduce heat, cover, and simmer approx. 1 1/2 hours; stir occasionally and add water if necessary. Before serving: Cook rice (included). Shred chicken using 2 forks. Serve rice & sauce over rice. Suggested Sides: Our Warm Kale Krunch.
This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.
|Amount Per Serving|