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Recipe Category: Chicken
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Ingredients
- 1 lb. baby carrots – or 4 carrots
- cleaned and sliced into chunks
- 1 med onion, cut into wedges
- 6 boneless, skinless chicken breast halves
- 20-oz. canned pineapple chunks
- 1/3 cup packed brown sugar
- 1 tbsp low-sodium soy sauce
- 2 tsp chicken bullion granules
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 3 tbsp cornstarch
- 1/4 cup water
- 3 cups cooked brown rice
Method
- Place the onion and carrots at the bottom of the crock pot and lay the chicken on top
- Drain the pineapple and reserve the juice
- Place the pineapples over the chicken
- In a bowl, add the brown sugar, pineapple juice, chicken bouillon, soy sauce, ginger, garlic and salt, and mix well
- Pour the mix over the chicken
- Cook for 6 ½ to 7 hours on a low heat
- In a small bowl mix the water and cornstarch
- Gradually stir the cornstarch mix into the crock pot and cook until sauce thickens (Approx 30 to 35 minutes)
- Serve with rice
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