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Prep 20min
Total9hr20min
Servings8
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Ingredients
1
can (20 ounces) pineapple chunks in juice
1
cup baby-cut carrots, cut in half
1
medium onion, chopped (1/2 cup)
3
cloves garlic, finely chopped
1
teaspoon finely chopped gingerroot
2
pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/2
cup reduced-sodium soy sauce
1/2
cup packed brown sugar
1
medium red bell pepper, cut into 1-inch pieces
1
medium green bell pepper, cut into 1-inch pieces
1/4
cup cornstarch
1/4
cup water
Hot cooked rice or chow mein noodles, if desired
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Steps
1
Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
2
Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
3
Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
4
During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.
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If you don't have fresh gingerroot on hand, use 1/2 teaspoon of ground ginger instead.
If you're taking this favorite to a potluck or gathering, chow mein noodles. They add a nice crunch, and there's no need to worry about keeping them hot-simply serve from the bag.
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Nutrition Facts
Serving Size:1 Serving
Calories
320
Calories from Fat
80
Total Fat
9g
Saturated Fat
3g
Cholesterol
70mg
Sodium
870mg
Total Carbohydrate
35g
Dietary Fiber
2g
Protein
26g
% Daily Value*:
Iron
18%
18%
Exchanges:
4 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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