Slow Cooking Polynesian Chicken

By Jackie618

Yields: 6 | Serving Size: 1 Cup | Calories: 255 | Previous Points: 5 | Points Plus: 7 | Total Fat: 7 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 24 mg | Sodium: 468 mg | Carbohydrates: 31 g | Dietary fiber: 2 g | Sugars: 16 g | Protein:18 g

Ingredients

• 4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
• 1 red bell pepper, cored and seeded, sliced into 1" strips
• 1 (20 ounce) can pineapple chunks in natural juice
• 2 tablespoons Bragg Liquid Aminos (gluten free) or lite soy sauce
• 2 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1/3 cup honey
• 2 tablespoons cornstarch
• NOTE: Bragg Liquid Aminos is a gluten free, natural soy sauce alternative...and low in sodium.

Details

Adapted from skinnyms.com

Preparation

Step 1

Recommend using a 4-7 quart slow-cooker. Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, Bragg Liquid Aminos (or soy sauce), garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined. Place chicken in slow-cooker, add pineapple chunks. Pour pineapple mixture over chicken, cover and cook on low 4-5 hours. Add bell peppers the last 15 minutes of cook time. Serve chicken over a bed of quinoa or brown rice.