Crock Pot Chinese Chicken With Pineapple

"Tasty Chinese dish made in the crock pot!"
 
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photo by NoraMarie photo by NoraMarie
photo by NoraMarie
Ready In:
8hrs 15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat crock pot on high.
  • Season chicken with salt and pepper.
  • Heat oil in skillet and brown chicken on all sides, transfer to crock pot.
  • Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.
  • Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.
  • Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.
  • Serve on rice.

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Reviews

  1. I didn't have chicken broth so I used pineapple juice. I also doubled the sauce as recommended. It turned out amazing.
     
  2. I would add a minimal amount of broth next time and toss the chicken in the sauce. Sorry. Just way too bland for my family.
     
  3. Very easy and delicious! I added zucchini too, and will probably add even more veggies next time. At the end I ladled out the sauce and boiled it on the stove for a while to thicken it up. It still didn't get too thick but was very flavorful. I have recommended this to several friends already!
     
  4. This was alright. I used reduced sodium soy sauce and sodium less chicken broth, which is probably why it was less flavorful than others experienced. My husband and I are anti excessive salt people and I think this would have been one of the times it would have made a positive difference. I also threw in the frozen breasts like others did and by the time it was done the chicken was really tender. We might try it again but we aren't in any hurry.
     
  5. I loved this - as did my husband. My 1 year old daughter ate the chicken but my picky (VERY picky) 3 year old said yuck. Taking advice from some others, I doubled (or tripled, I wasn't measuring) the sugar and doubled the ginger. I also used a 10 oz bag of frozen 3 pepper and onion mix (instead of the pepper and onion called for) and 3 frozen boneless skinless chicken breasts. I didn't brown it or anything, I just threw the "rocks" of chicken in, covered with the frozen veggies, and added the ingredients. After several hours, I stirred. Also, when I added the cornstarch, I doubled it, thinking that would help the syrupy texture. Good plan - on high for one hour, the sauce was delicious! The only thing I would do next time differently is add 1 or 2 more frozen chicken breasts! YUM!
     
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Tweaks

  1. This was yummy! I used chicken breasts instead of thighs; added a bit of Teryaki Sauce.. and used crushed pineapple instead of chunks. I cooked it for less time, because I thought the 'breasts' would not take as long in the crockpot. Thanks Jewelies! :)
     

RECIPE SUBMITTED BY

Gold Coast Australia
 
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