Ingredients
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1 1/2 lbs boneless skinless chicken breasts
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1 (16 ounce) can pineapple chunks in syrup, drained and liquid reserved
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1 (14 ounce) can low-sodium low-fat chicken broth
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1/4 cup vinegar
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3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
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1 teaspoon minced garlic
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2 teaspoons reduced sodium soy sauce
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1 large red bell pepper, cut into 1 inch chunks
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1 medium onion, cut into 1 inch chunks
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3 tablespoons cornstarch
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1/4 cup cold water
Instructions
- Spray inside of slow cooker with cooking spray.
- Place chicken breasts in slow cooker. combine pineapple syrup, broth, vinegar, brown sugar, garlic, and soy sauce in small saucepan.
- Cook over medium heat, stirring frequently until sugar dissolves.
- Pour mixture over chicken.
- Cover and cook on high heat for 1 hour.
- Add pineapple chunks, onion, bell pepper; cover and cook on low for 6-8 hours.
- Combine cornstarch and water in a small bowl and mix until smooth.
- Add mixture to slow cooker and stir to mix. Cover and cook on LOW for 30 minutes.