Recipe by ElaineAnn
A mild sweet and sour you can throw in the crockpot and come home to "dinner is served!" Serve over rice or crisp Chinese noodles.
Top Review by ellie_
This was okay and an easy-to-make crockpot meal, but next time I think I will use more of something to give it a bit of a kick and more Asian flavor. I did add some asparagus at the very end with the cornstarch mixture -- maybe using a green pepper or Asian veggies would have been a better choice. Thanks for sharing!
- 6 boneless skinless chicken breast halves
- salt and pepper
- 1⁄4 teaspoon ground ginger
- 1 garlic clove, minced
- 1 cup chicken broth
- 1 (8 ounce) can pineapple chunks in juice, drain and reserve juice
- 1 (4 ounce) can water chestnuts, drained and sliced
- 4 green onions, diagonally sliced
- 1⁄4 cup cornstarch
- 1⁄4 cup soy sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar
Directions See How It's Made
- Season chicken with salt and pepper. Place in slow cooker.
- Combine ginger, garlic, broth, juice from pineapple, vinegar, and sugar; set aside.
- Arrange pineapple and waterchestnuts over chicken.
- Pour ginger sauce over all.
- Cover and cook on high for 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender. (This can be cooked up to 8 hours).
- Add green onions. Dissolve cornstarch in soy sauce. Stir into pot.
- Cover and cook on high for 10 to 15 minutes or until slightly thickened.
- Prep time does not include cooking time (4 to 8 hours).