Ingredients
1
cup Progresso™ chicken broth (from 32-oz carton)
1/3
cup soy sauce
1/4
cup packed brown sugar
2
tablespoons butter, melted
1
teaspoon ground gingerroot
4
cloves garlic, finely chopped
2
packages (20 oz each) boneless skinless chicken thighs
1/4
cup cornstarch
1/4
cup cold water
2
cups chopped fresh pineapple
1/4
cup sliced green onions (about 4)
4
cups hot cooked white rice
1/4
cup chopped fresh cilantro leaves
1
lime, cut into wedges
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions.
Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.
