The Slow Cooker Pineapple Chicken That You’ll Never Stop Eating

• 4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 1-inch cubes
• 1 (20 ounce) can pineapple chunks, in natural juice
• 2 tablespoons lite soy sauce, optional tamari
• 1 (8 ounce) can sliced water chestnuts, drain
• 1 clove garlic, minced
• 1 teaspoon freshly ground ginger
• 1 red bell pepper, cored and seeded, sliced into 1″ strips
• 1/3 cup honey
• 1 tablespoon cornstarch

• Recommend using a 4-7 quart slow-cooker.

• Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, soy sauce, garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined.

• Place chicken in slow-cooker, pour pineapple mixture over chicken, cover and cook on low 4-6 hours or until chicken is cooked through.

• Add bell pepper, water chestnuts, and pineapple chunks the last 30 minutes of cooking time. Serve chicken over a bed of quinoa or brown rice.

• NOTE: Other add-in suggestions: sliced zucchini, snow peas, diced carrots or diced almonds. Add any of these the last 30 minutes of cooking time.

source:allrecipes.com