Tangy Crockpot Chicken
- 1 pound baby carrots
- 1 medium green pepper, cut into 1/2 inch strips
- 1 medium onion, cut into wedges
- 6 boneless skinless chicken breast halves
- 1 can 20 oz. can pineapple chunks
- 1/3 cup packed brown sugar
- 1 tablespoon soy sauce
- 2 teaspoon chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 3 tablespoons cornstarch
- 1/4 cold water
- Hot cooked rice
In a slow cooker, layer carrots, green pepper and onion. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger, and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve over rice. Yield:4-6 servings.
Submitted by HBHW reader grammarbug.
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