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Slow-Cooker Chicken and Vegetables with Pineapple

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Slow-Cooker Chicken and Vegetables with Pineapple
  • Prep 20 min
  • Total 5 hr 45 min
  • Servings 6
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Enjoy hearty dinner tonight with this Asian-style slow cooked zesty chicken thighs and vegetables recipe that’s served over rice!
By Betty Crocker Kitchens
Updated Oct 13, 2010

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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Frozen snow peas can be used in this recipe; thaw them before use.
  • tip 3
    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.
  • tip 4
    Garnish each plate with wedges of fresh pineapple and fresh chives.

Nutrition

490 Calories, 9g Total Fat, 27g Protein, 75g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
490
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
60mg
20%
Sodium
450mg
19%
Total Carbohydrate
75g
25%
Dietary Fiber
3g
12%
Sugars
12g
Protein
27g
% Daily Value*:
Vitamin A
78%
78%
Vitamin C
14%
14%
Calcium
8%
8%
Iron
28%
28%
Exchanges:
5 Starch; 5 Other Carbohydrate; 1 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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