Time for another recipe! Sandra from Diary of a SAHM is hosting Cooking Thursday so head over to her place to see what's cooking today!
The recipe I'm sharing is new for us. It's a crockpot recipe that we all liked.
Tangy, Tender Chicken
1 pound baby carrots
1 medium green pepper, cut into strips
1 medium onion, cut into wedges
6 skinless chicken pieces - breasts, tenders, thighs, whatever you like
20 ounce can pineapple chunks
1/3 cup brown sugar
1 tablespoon soy sauce
2 teaspoon chicken bouillon granules or 2 bouillon cubes, crushed
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
hot, cooked rice
In 4-5 quart crockpot, place carrots, green pepper and onion on bottom. Place chicken pieces on top of vegetables.
Drain pineapple, reserving juice. Pour pineapple over chicken.
Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to reserved pineapple juice; stir well and pour over ingredients in crockpot.
Cover and cook on low for 8 hours.
About 30 minutes before serving, combine the cornstarch and water until smooth. gradually stir into crockpot juice and cook on high for about 30 minutes until thickened.
Serve over rice.