Ingredients
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1 lb baby carrots
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1 medium green pepper, cut into strips
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1 medium onion, cut into wedges
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1 (20 ounce) can pineapple chunks
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1/3 cup packed brown sugar
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1 tablespoon soy sauce
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon ground ginger
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1/4 teaspoon garlic powder
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3 tablespoons cornstarch
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1/4 cup hot water
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hot cooked rice
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6 boneless skinless chicken breast halves
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2 teaspoons chicken bouillon granules
Instructions
- 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.