Enjoy hearty dinner tonight with this Asian-style slow cooked zesty chicken thighs and vegetables recipe that’s served over rice!
Slow-Cooker Chicken and Vegetables with Pineapple
- Prep Time 20 min
- Total 5 hr 45 min
- Servings 6
- Ingredients 12
Ingredients
- 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
Instructions
-
Step1In 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.
-
Step2Cover; cook on low setting for 4 to 5 hours.
-
Step3About 30 minutes before serving, cook rice in water as directed on package.
-
Step4Meanwhile, 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.
Nutrition
490
Calories
9g
Total Fat
27g
Protein
75g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 serving
- Calories
- 490
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 60mg
- 20%
- Sodium
- 450mg
- 19%
- Total Carbohydrate
- 75g
- 25%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 12g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 78%
- 78%
- Vitamin C
- 14%
- 14%
- Calcium
- 8%
- 8%
- Iron
- 28%
- 28%
Exchanges:
5 Starch; 5 Other Carbohydrate; 1 1/2 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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