Ingredients
1 pound baby carrots1 medium green pepper, cut into 1/2-inch strips1 medium onion, cut into wedges6 boneless skinless chicken breast halves (4 ounces each)1 can (20 ounces) pineapple chunks1/3 cup packed brown sugar1 tablespoon soy sauce2 teaspoons chicken bouillon granules1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon garlic powder3 tablespoons cornstarch1/4 cup cold waterHot cooked rice
Preparation
In a 5-qt. slow cooker, layer the carrots, green pepper and onion. Top with chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add the brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours or until chicken is tender.
Combine cornstarch and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve with rice.
