Slow-Cooker Chicken and Vegetables with Pineapple

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

By Betty Crocker Kitchens

October 13, 2010

1 1/4

lb. boneless skinless chicken thighs, cut into 1/2-inch strips

tablespoons soy sauce

medium carrots, sliced (about 3/4 cup)

(8-oz.) can sliced water chestnuts, drained

(8-oz.) can pineapple chunks in unsweetened juice, drained, reserving juice

cups uncooked regular long-grain white rice

cups water

1/2

cup purchased sweet-and-sour sauce

teaspoons cornstarch

teaspoon grated gingerroot

1 1/2

cups fresh snow pea pods (about 6 oz.)

green onions, cut into 1-inch pieces, if desired

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1

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.
2

Cover; cook on low setting for 4 to 5 hours.
3

About 30 minutes before serving, cook rice in water as directed on package.
4

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.

Also called Chinese pea pods, snow peas are popular in Asian recipes. Their French name, mange-tout, refers to the fact that all parts, peas and their pods, are edible. Purchased at peak ripeness, snow peas are sweet and tender.
Frozen snow peas can be used in this recipe; thaw them before use.
Grate peeled gingerroot on the smallest holes of the grater. Freeze the remaining (unpeeled and tightly wrapped) gingerroot in an airtight container for up to 6 months. Grate frozen gingerroot without thawing or peeling it.
Garnish each plate with wedges of fresh pineapple and fresh chives.