Slow Cooker Chicken and Vegetables with Pineapple

By dawn716

Ingredients

• 1 1/4 1 1/4
• lb. boneless skinless chicken thighs, cut into 1/2-inch strips
• 2 2
• tablespoons soy sauce
• 2 2
• medium carrots, sliced (about 3/4 cup)
• 1 1
• (8-oz.) can sliced water chestnuts, drained
• 1 1
• (8-oz.) can pineapple chunks in unsweetened juice, drained, reserving juice
• 2 2
• cups uncooked regular long-grain white rice
• 4 4
• cups water
• 1/2 1/2
• cup purchased sweet-and-sour sauce
• 2 2
• teaspoons cornstarch
• 1 1
• teaspoon grated gingerroot
• 1 1/2 1 1/2
• cups fresh snow pea pods (about 6 oz.)
• 3 3
• green onions, cut into 1-inch pieces, if desired

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

In 3 1/2 to 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.

Cover; cook on low setting for 4 to 5 hours.

About 30 minutes before serving, cook rice in water as directed on package.

Meanwhile, in small bowl, combine sweet-and-sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20 to 25 minutes or until pea pods are crisp-tender. Serve chicken mixture over rice.

Makes
6 servings