Crockpot hawaiian stacks

Saucy Fig

SAUCE
4 tablespoons butter (I like to use dairy free Earth balance)
1/4 cup cornstarch
32 oz chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons fresh chopped parsley
2-3 chopped green onions
2 cups shredded chicken (I like to use about half of a rotisserie chicken)

OTHER INGREDIENTS
3-4 cups cooked brown rice (type and quantity based on preference)

TOPPING IDEAS
shredded cheddar cheese
pineapple
diced tomatoes
diced bell peppers
peas
diced fresh mushrooms
chopped green onions
sliced black olives
chopped celery
black beans
shredded coconut
cashews
peanuts
sliced almonds
chow mien noodles
mandarin oranges
cubed avocados

1. Cook rice according to package instructions and set aside.
2. To make the sauce, in a medium/large saucepan melt the butter over medium heat.
3. Using a whisk, vigorously whisk the cornstarch into the butter to make a roux.
4. Continue to whisk until the cornstarch is completely incorporated into the butter.
5. Still whisking vigorously, add in the chicken broth a little at a time, incorporating with the butter/cornstarch mixture as you go. The liquid/flour mixture will be separate at first, but as you are whisking vigorously it will combine and thin out.
6. Once all of the liquid and cornstarch/butter mixture is combined and smoothly whisked, bring the sauce to a boil.
7. While bringing to a boil add the dry seasonings: garlic powder, onion powder, dried parsley, basil, oregano, salt and pepper.
8. Once the sauce has been brought to a boil, continue to boil for a few minutes, stirring regularly.  Your goal is to thicken the sauce.  If it looks too thin you can add more cornstarch but make sure to add the cornstarch to a little water first in a separate bowl so that it doesn’t clump together in the sauce.
9. Add in the shredded chicken, fresh parsley and green onions.
10. Serve over rice and top with desired toppings.

amy's notes   12/16/18 I made this but doubled all the ingredients. I put the seasonings and chicken in the crockpot on high for 4 hours, then shredded the chicken and waited till 1 hour before to thicken the sauce with the butter cornstarch mixture.