1 can (8 oz.) pineapple chunks in juice, drained, juice reserved
1 each green and red pepper, cut into strips
3 cups hot cooked long-grain white rice
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Let's Make It
Place onions, carrots and celery in slow cooker; top with chicken.
Mix next 5 ingredients until blended; pour over chicken. Cover with lid.
Cook on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.
Stir cornstarch into reserved pineapple juice. Add to slow cooker with the pineapple chunks and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.
This recipe works best when cooked on LOW heat. But if you choose to cook it on HIGH, reduce the initial cooking time to 2-1/2 to 3 hours.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
To make your slow-cooker preparation even faster, get ingredients ready the night before and place in the slow cooker. Remove inner container and refrigerate until ready to cook the next day.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 60g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.