This easy pineapple chicken is a sweet-sour combination, delicious with hot cooked rice and stir fried vegetables.
- 3 1/2 pounds chicken
- 1/4 teaspoon ground ginger
- 1 clove garlic, minced
- 1 cup chicken broth
- 8 1/2 ounces pineapple, sliced in syrup, reserve syrup
- 4 ounces sliced water chestnuts, drained
- 4 green onions, thinly sliced
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 1 tablespoon vinegar
Sprinkle chicken with salt and pepper; place in slow cooker. Combine
ginger, garlic, chicken broth, and syrup from pineapple; set aside. Cut pineapple
slices into quarters. Arrange pineapple and sliced water chestnuts over chicken.
Pour garlic ginger sauce over all. Cover and cook on HIGH 1 hour; reduce heat to
low and cook an additional 3 to 5 hours or until chicken is tender. Add green onions. Dissolve cornstarch in soy sauce and vinegar then stir into crockpot. Cover and cook on HIGH 10 to 15 minutes longer, or until slightly thickened.
Serve with hot cooked rice.
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