TOPPINGS: crunchy Asian noodlessliced black olives, diced fresh pineapple, mandarin oranges, green onions, chopped celery, diced red bell pepper, chopped macadamia nuts, shredded coconut, shredded cheese, etc.
MAKE WHITE SAUCE: In large saucepan over medium heat melt butter. Add garlic and onion powder and cook until fragrant, about 30-60 seconds. Add flour, and stir constantly until mixture turns light brown, about 2-3 minutes. Slowly whisk in 2 ½ cups chicken broth and milk. Continue to stir mixture constantly until thickened, about 3-4 minutes. Season sauce with salt and pepper.
COOK IN SLOW COOKER: Place chicken in slow cooker insert and pour white sauce over chicken. Cook on LOW for 5 hours or HIGH for 2 ½ hours.
minutes before serving shred chicken. If chicken and sauce mixture is too thick for your liking, thin it out with remaining ½ cup chicken broth. Season again with salt and pepper, then cover and cook 15 more minutes.
MAKE AVOCADO CREMA: While chicken cooks for last 15 minutes, add all avocado crema ingredients to food processor bowl. Pulse until desired consistency is reached. Pour crema into serving bowl.
TO FINISH: Serve chicken and sauce mixture over your favorite rice (I serve mine over Jasmine or Basmati). Finish with your favorite toppings and avocado crema, serve immediately.