| Servings |
4 people
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Ingredients
- 3 boneless skinless chicken breasts
- 1 pound baby carrots
- 1 onion, cut into wedges
- 1 can (20 oz.) unsweetened pineapple chunks
- 1/3 cup brown sugar
- 1 tbsp. soy sauce
- 1 cube chicken bouillon
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/2 tsp. garlic powder
- 3 tbsp. cornstarch (not needed until day of cooking)
- 1/4 cup water (not needed until day of cooking)
Ingredients
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Instructions
- Drain pineapple chunks, reserving the juice. Place carrots, onions, pineapples and chicken in a ziplock bag.
- Combine pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic powder. Pour mixture into the ziplock bag and freeze.
Recipe Notes
Write on bag: Cook on low for 6 hours. Combine 3 tbsp. corn starch with 1/4 cup water and stir. Add to slow cooker. Cook 30 minutes until the sauce thickens. Serve over cooked rice.
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