Description
Quick and easy weeknight meal that is sure to be a family favorite. Recipe from PocketChangeGourmet.com. Adapted from Make & Take
Ingredients
Scale
- 3 large chicken breasts, skinless, boneless {about 1 3/4 pounds}
- 1 {20 oz} can pineapple slices with juice
- 1 {8 oz} can sliced water chestnuts, drained
- 1 medium red sweet pepper, cleaned and cut into 1 inch chunks
- 2/3 cup chicken broth
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup soy sauce
- 3 tablespoons cornstarch
- 1 tablespoon rice vinegar
- Cooked rice
- 2 tablespoons green onion tops, thinly sliced
- 1/2 cup chow mein noodles
Instructions
- Clean and butterfly chicken breasts, place in slow cooker
- Drain pineapple, reserving the liquid, cut into quarters and add on top of chicken
- Drain water chestnuts, clean and cut pepper, add both on top of chicken
- In a small bowl, combine the reserved pineapple juice, chicken broth, ginger and garlic. Pour over chicken mixture.
- Cover and cook on low for 4-5 hours
- Remove chicken, keep warm. Turn cooker to high.
- In a small bowl combine soy sauce, cornstarch and rice vinegar. Add to cooker and stir to combine.
- Cover and cook for about 10 minutes or until sauce is thickened and glossy
- Meanwhile cook rice
- When sauce is thickened, return chicken to slow cooker and heat through.
- Serve with chicken with rice stirred in or on the side. Sprinkle with onions and chow mein noodles.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes