SLOW-COOKER CHICKEN AND VEGETABLES WITH PINEAPPLE

Slow-Cooker Chicken and Vegetables with Pineapple image

Enjoy hearty dinner tonight with this Asian-style slow cooked zesty chicken thighs and vegetables recipe that's served over rice!

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h45m

Yield 6

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 490, Carbohydrate 75 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 450 mg, Sugar 12 g