The ingredients:
1 onion, sliced
1 carrot, sliced
1 stalk celery, sliced
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/3 cup packed brown sugar
1/3 cup Catalina Dressing
1/4 cup soy sauce
1 tsp. grated ginger root
1 can (8 oz.) pineapple chunks, drained, liquid reserved
1 Tbsp. cornstarch
1 each green and red pepper, cut into strips
The instructions:
PLACE onions, carrots and celery in slow cooker; top with chicken.
MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.
COOK on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours), increasing the heat to HIGH for the last 30 min. Stir cornstarch into reserved pineapple liquid; add to slow cooker with pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over rice.
I omitted the ginger root and added more pineapple, carrot, celery, and less onion than what was called for in the recipe. Then we, of course, made rice to go with it. I just used instant rice, since I already had it from the recipe for last night! The combined efforts of Drew, myself, and the slow cooker paid off- it was delicious! The thigh meat was better suited to this recipe than I think breast would have been so I'm glad I stuck with that ingredient.
