Tangy Tender Chicken (Crock Pot) Recipe #133531
This is comfort food at its best. It's from Hometown Favorites by Ann Parker of Pittsford, NY.
by Kree
½ day | 20 min prep
SERVES 6
- 1 lb baby carrot
- 1 medium green pepper, cut into strips
- 1 medium onion, cut into wedges
- 6 boneless skinless chicken breast halves
- 1 (20 ounce) can pineapple chunks
- 1/3 cup packed brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 3 tablespoons cornstarch
- 1/4 cup hot water
- hot cooked rice
- In slow cooker, layer carrots, green pepper, and onion. Top with chicken.
- Drain pineapple, reserving juice. Place pineapple over chicken.
- Add brown sugar, soy sauce, bouillon, salt, pepper, ginger, and garlic powder to pineapple juice; pour over pineapple.
- Cover and cook on LOW for 8 hours.
- Combine cornstarch and water until smooth. Gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened.
- Serve over rice.
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5 stars