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Hawaiian Chicken

Hawaiian Chicken

From The Proctor Silex Test Kitchen

Added by Pat


  • 6 lbs. skinless, boneless chicken breasts, halved
  • 2 cans (16 oz. each) pineapple slices, drained
  • 2 cans (15 oz. each) mandarin oranges, drained
  • 1 jar (16 oz.) maraschino cherries, drained
  • 1/4 cup cornstarch
  • 1/4 cup brown sugar, packed
  • 1 envelope (1.5 oz.) stir-fry chicken seasoning blend

Yield: about 12 servings


  1. Combine all ingredients, except the chicken, in the crock. Stir well.
  2. Add the meat and stir well to coat.
  3. Cover and cook on preferred setting:
    • Low - 6 to 8 hours
    • High - 3 hours


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