Lynnda's StoryIf you're planning on taking this dish to a picnic or other function, put the noodles in another dish to prevent them from getting soggy.
skinless boneless chicken breast halves, about 1 3/4 pounds
pineapple slices, juice pack, 20 ounces
sliced water chestnuts, drained, 8 ounces
red sweet pepper, cut into 1 inch chunks
grated fresh ginger
clove garlic, minced
crushed red pepper
pouches cooked long grain rice, 8.8 ounces each
thinly bias sliced green onions, or green onions
chow mein noodles
1Put chicken pieces in a 3 1/2 -- 4 quart slow cooker. Drain pineapple, reserving juice. Quarter pineapple slices. Place pineapple slices, water chestnuts, and sweet pepper on top of chicken in cooker
2In a small bowl, stir together the reserved pineapple juice, the chicken broth, ginger, and garlic. Pour over chicken mixture in cooker.
3Cover and cook on low heat setting for four -- five hours. Using a slotted spoon, remove chicken from cooker; keep warm
4Turn cooker to high heat setting. In a small bowl, stir together the soy sauce, cornstarch, Rice vinegar, and crushed red pepper. Stir soy sauce mixture into cooking liquid and slow cooker. Cover and cook about 10 minutes or until sauce is thickened and glossy.
5Meanwhile prepare rice according to package directions. When sauce is thickened, return chicken to slow cooker. Add the prepared Rice and the green onions. Stir to combine. Top individual servings with chow mein noodles.
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