| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Crockpot, Poultry | 1 | Servings |
INGREDIENTS
| 3 1/2 | lb | Chicken |
| Salt | ||
| Pepper | ||
| 1/4 | ts | Ground ginger |
| 1 | Clove garlic; – minced | |
| 1 | c | Chicken broth |
| 8 1/2 | oz | Pineapple; sliced in syrup |
| 4 | oz | Water chestnuts; drained sliced |
| 4 | Green onions; diagonally cut | |
| 1/4 | c | Cornstarch |
| 1/4 | c | Soy sauce |
| 1 | tb | Vinegar |
INSTRUCTIONS
Sprinkle chicken with salt and pepper. Place in slow cooker. Combine ginger, garlic, broth and syrup from pineapple; set aside. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all. Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours). Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10 to 15 minutes or until slightly thickened. Serve with crisp Chinese noodles. Posted to recipelu-digest Volume 01 Number 339 by James and Susan Kirkland <kirkland@gj.net> on Dec 04, 1997
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”