It's another delicious slow cooker chicken recipe! This one is in the sweet-and-sour side.
5 hours, 4 servings
| 1 | Onion, sliced |
| 1 | Carrot, sliced |
| 1 | Stalk celery, sliced |
| 1 ½ pounds | Chicken thighs, boneless skinless, cut into bite-size pieces |
| ⅓ cup | Packed brown sugar |
| ⅓ cup | French/Catalina salad dressing |
| ¼ cup | Soy sauce |
| 1 tsp | Grated fresh ginger, or 1/2 tsp powdered ginger |
| 1 Tbsp | Cornstarch |
| 1 | 8 oz can pineapple chunks, drained, LIQUID RESERVED. |
| 1 | Green pepper, cut in to strips |
| 1 | Red pepper, cut in to strips |
| 3 cups | Cooked white rice, for serving |
| 1. Place sliced onions (1), carrots (1), and celery (1) in slow cooker. |
| 2. Top with chicken thighs (1 ½ pounds) (to taste). |
| 3. Mix brown sugar (⅓ cup), dressing (⅓ cup), soy sauce (¼ cup), and ginger (1 tsp). |
| 4. Pour over chicken. |
| 5. Cover with lid. |
| 6. Cook on low for 4 1/2 hours. |
| 7. Increase to high heat. © FirstPageRecipes.com |
| 8. Stir cornstarch (1 Tbsp) into the reserved pineapple liquid. |
| 9. Add the pineapple chunks (drained, liquid reserved) and peppers (to taste) to the slow cooker; stir. |
| 10. Cook, covered, for another 30 minutes or until the sauce is thickened. |
| 11. Serve over rice (3 cups). |
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