Put chicken in the crock pot. Combine the rest of the ingredients and pour over the top of the chicken. Cook on high 5-6 hours. Shred chicken, remove some of the liquid if there is too much, and/or thicken the sauce with cornstarch or ultra gel.
Serve over rice, and we like to top it with crunchy Chinese noodles and almonds.
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|Serving Size: 1 Recipe (1561g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 18 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 167.5mg||6 %|
|Potassium 5447.7mg||143 %|
|Total Carbohydrate 383.4g||113 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 368g|
|Protein 25.8g||37 %|
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Calories per serving: 1578
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