Slow Cooker Chicken and Vegetables with Pineapple

(Bettycrocker.com)

1 1/4

lb. boneless skinless chicken thighs, cut into 1/2-inch strips

2

tablespoons soy sauce

2

medium carrots, sliced (about 3/4 cup)

1

(8-oz.) can sliced water chestnuts, drained

1

(8-oz.) can pineapple chunks in unsweetened juice, drained, reserving juice

2

cups uncooked regular long-grain white rice

4

cups water

1/2

cup purchased sweet-and-sour sauce

2

teaspoons cornstarch

1

teaspoon grated gingerroot

1 1/2

cups fresh snow pea pods (about 6 oz.)

3

green onions, cut into 1-inch pieces, if desired

1. In 3 1/2 to 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.
2. Cover; cook on low setting for 4 to 5 hours.
3. About 30 minutes before serving, cook rice in water as directed on package.
4. Meanwhile, in small bowl, combine sweet-and-sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20 to 25 minutes or until pea pods are crisp-tender. Serve chicken mixture over rice.

Makes 6 servings