Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Chicken Salt - to taste Freshly-ground black pepper - to taste

  2. 1/4 teaspoon 1 1/3ml Ground ginger

  3. 1 Garlic clove - minced

  4. 1 cup 237ml Chicken broth

  5. 8 1/2 oz 241g Pineapple slices in syrup

  6. 4 oz 113g Water chestnuts - drained, sliced

  7. 4 Green onions - diagonally cut 1/4 cup 15g / 1/2oz Cornstarch

  8. 1/4 cup 59ml Soy sauce

  9. 1 tablespoon 15ml Vinegar

Instructions Jump to Ingredients ↑

  1. Recipe 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. This recipe yields ?? servings.


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