Crockpot Polynesian Chicken

3 chicken breast halves skinned (18 oz)
6 chicken thighs skinned (1 ¾ lb)
¼ t salt
¼ t black pepper
8 ¼ oz canned pineapple slices in heavy syrup undrained
8 oz can sliced water chestnuts drained
1 c fat free low sodium chicken broth
¼ t ground ginger
1 garlic clove minced
¼ c low sodium soy sauce
¼ c cornstarch
1 T white vinegar
½ c diagonally sliced green onion
6 cups hot cooked rice
6 T chow mein noodles
Cooking spray

Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add ½ of chicken pieces. Cook 3 minutes on each side or until browned. Repeat procedure with remaining chicken pieces. Place chicken in a crockpot.

Drain pineapple reserving syrup. Quarter pineapple slices. Arrange pineapple and water chestnuts over chicken. Combine reserved pineapple syrup, chicken broth, ginger, and garlic. Pour over chicken.

Cover and cook on low 8 to 9 hours or until chicken is tender. Remove chicken from cooker with a slotted spoon. Keep warm. Reserve cooking liquid in cooker. Increase heat to high.

Combine soy sauce, cornstarch, and vinegar in a small bowl. Stir with a whisk until well blended. Stir cornstarch mixture and green onions into cooking liquid in cooker. Cook uncovered 10 minutes or until slightly thick stirring frequently. Serve chicken and sauce over rice. Top with chow mein noodles.

Makes 6 servings 1 chicken breast half or two thighs, 1 c rice, ½ c sauce, 1 T chow mein noodles

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIDANGEROUS.