Ingredients
- 1 onion, sliced
- 1 carrot, sliced1stalk celery, sliced
- 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
- 1/3 cup packed brown sugar
- 1/3 cup KRAFT Classic CATALINA Dressing
- 1/4 cup lite soy sauce
- 1 tsp. grated ginger root
- 1 Tbsp. cornstarch
- 1 can (8 oz.) pineapple chunks, drained, liquid reserved
- 1 each green and red pepper, cut into strips
- 3 cups hot cooked long-grain white rice
Directions
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PLACE onions, carrots and celery in slow cooker; top with chicken.
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MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.
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COOK on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.
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STIR cornstarch into reserved pineapple liquid. Add to slow cooker with pineapple and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.
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Kraft Kitchens TipsMake Ahead
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To make your slow-cooker preparation even faster, get ingredients ready the night before and place in the slow cooker. Remove inner container and refrigerate until ready to cook the next day.
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Note
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This recipe works best when cooked on LOW heat. But if you choose to cook it on HIGH, reduce the initial cooking time to 2-1/2 to 3 hours.
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Substitute
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Serve with hot cooked brown rice.