1 lb. baby carrots
1 medium green pepper, cut into strips
1 medium onion, cut into wedges
6 skinless chicken pieces
1 can (20 oz.) pineapple chunks
1/3 c. brown sugar
1 T. soy sauce
2 t. chicken bouillon granules or 2 chicken bouillon cubes, crushed
1/2 t. salt
1/2 t. ground ginger
1/4 t. garlic powder
3 T. cornstarch
1/4 c. cold water
Hot, cooked rice
In a crock pot, place carrots, green pepper and onions on the bottom. Place chicken pieces on top of vegetables. Drain pineapple, reserving juice. Pour pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; stir well and pour over crock pot. Cover and cook on low for 8 hours. Approximately 30 minutes before serving, combine cornstarch and water until smooth. Gradually stir into crock pot juice and cook at least 30 minutes or until sauce has thickened; stir occasionally. Serve over rice.
Click here to see if there are any coupons available to go with this recipe!
Tips: I know this recipe looks like a lot of work with all these ingredients but it is really just a lot of spices and only two vegetables to chop. Feel free to use whatever pieces of chicken your family prefers, boneless breasts, thighs, legs, a whole chicken, its your choice. This crock pot chicken was tasty, tender and left us with leftovers for another night. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes