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Slow Cooker Luau Chicken with Pineapple and Carrot Recipe

   
 

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     Slow Cooker Luau Chicken with Pineapple and Carrot

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 lbs boneless skinless chicken thighs, trimmed of fat (I used breasts)
16 oz bag baby carrots
1/2 cup teriyaki sauce (try with added 1/2 cup teriyaki glaze or extra sauce)
1 clove garlic minced
1/2 tsp ground ginger
2 Tbs cornstarch
1 oz can crushed pineapple in juice (could try chunks instead)
 

Instructions
Place chicken, carrots, teriyaki sauce, garlic and ginger into a 5-6 quart slow cooker and stir to combine. (If using a larger can of pineapple, I'd add 1/2 of the juice -drained from the crushed pineapple- here as well.) Cover and cook on low for 4 hours or high for 2 - or until chicken is cooked through and carrots are tender. When done, drain juice out of the pineapple into a bowl. Add the crushed pineapple to the slow cooker. Whisk the cornstarch into the juice, then stir that into the slow cooker. Cover and continue cooking until the juices thicken - about 5 minutes. Serve over rice or noodles. (We had it over brown rice.)


Originally Submitted
9/24/2012





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