Little Spice Asian Stew

• 34 cup sweet chile sauce for chicken (I used the Mae Ploy brand)
• 2 (8 ounce) cans chicken broth
• 14 cup lawry's sesame & ginger marinade
• 2 large chicken breasts, thawed
• 14 teaspoon dried chipotle powder
• 1 tablespoon creole seasoning
• 1 teaspoon onion powder
• 1 teaspoon fresh minced garlic
• 1 (8 ounce) can baby corn (drained)
• 1 (4 ounce) can water chestnuts (drained)
• 1 (8 ounce) can diced tomatoes (drained)
• 1 (4 ounce) can shiitake mushrooms (drained)
• 1 boil in bag 10 min brown rice

1. Dump Chile Sauce, Broth, Marinade and seasonings into the crock pot and stir til blended -- add the rest of the ingredients except the rice into a crock pot and cook on high for apx 5 hours or untill chicken is done.
2. Once the chicken is cooked take only the chicken out and shred the chicken with a fork.
3. Throw it back into the pot and then add the rice on top.
4. Make sure the rice under liquid and let cook for another hour.

sweet chile sauce for chicken, chicken broth, ginger marinade, chicken breasts, chipotle powder, creole seasoning, onion powder, garlic, baby corn, water chestnuts, tomatoes, shiitake mushrooms, boil

Taken from www.food.com/recipe/little-spice-asian-stew-389230 (may not work)