Ingredients
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salt and pepper
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1/4 teaspoon ground ginger
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1 cup chicken broth
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1 (8 ounce) can pineapple chunks in juice, drain and reserve juice
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1 (4 ounce) can water chestnuts, drained and sliced
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4 green onions, diagonally sliced
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1/4 cup cornstarch
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1/4 cup soy sauce
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1 teaspoon vinegar
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1 teaspoon sugar
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1 garlic clove, minced
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6 boneless skinless chicken breast halves
Instructions
- Season chicken with salt and pepper. Place in slow cooker.
- Combine ginger, garlic, broth, juice from pineapple, vinegar, and sugar; set aside.
- Arrange pineapple and waterchestnuts over chicken.
- Pour ginger sauce over all.
- Cover and cook on high for 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender. (This can be cooked up to 8 hours).
- Add green onions. Dissolve cornstarch in soy sauce. Stir into pot.
- Cover and cook on high for 10 to 15 minutes or until slightly thickened.
- Prep time does not include cooking time (4 to 8 hours).