Ingredients
1
can (20 ounces) pineapple chunks in juice
1
cup baby-cut carrots, cut in half
1
medium onion, chopped (1/2 cup)
3
cloves garlic, finely chopped
1
teaspoon finely chopped gingerroot
2
pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/2
cup reduced-sodium soy sauce
1/2
cup packed brown sugar
1
medium red bell pepper, cut into 1-inch pieces
1
medium green bell pepper, cut into 1-inch pieces
1/4
cup cornstarch
1/4
cup water
Hot cooked rice or chow mein noodles, if desired
Preparation
Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.
