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pineapple slices in syrup
water chestnuts, drained and sliced
green onions, diagonally cut
Sprinkle chicken with salt and pepper; place in slow cooker.
Combine ginger, garlic, broth and syrup from pineapple; set aside.
Cut pineapple slices into fourths.
Arrange pineapple and water chestnuts over chicken; pour ginger sauce over all.
Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours).
Dissolve cornstarch in soy sauce and vinegar; stir into pot.
Cover and cook on high 10 to 15 minutes or until slightly thickened.
Serve with crisp Chinese noodles.