Crockpot Hot Chicken Sandwich

1 pound boneless skinless chicken breasts cut into 2 x 1/2 inch strips 1 red bell pepper cut into julienne strips 1 zucchini cut into julienne strips 6 mushrooms sliced 3/4 cup pineapple juice 2 tablespoons teriyaki sauce 1 tablespoons honey 1/2 teaspoon salt 1/8-1/4 teaspoon dried red pepper flakes 2 tablespoons cornstarch 2 tablespoons cold water 4-5 sesame bagels 1 small jicama peeled and coarsely shredded

Combine chicken, bell pepper, zucchini, mushrooms, juice, teriyaki sauce, honey, salt and pepper flakes in a 3 1/2 quart slow cooker. Cover and cook on LOW about 4 hours or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in cold water. Stir into contents of slow cooker. Cover and cook 15-20 minutes or until thickened. Meanwhile, preheat broiler. Split bagels and place, cut sides up on baking sheet. Toast under broiler until lightly browned, about 5 minutes. Serve chicken mixture on bagels. Top with jicama.

Makes 4-5 servings

Contributed by: Edit

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