Categories: Crockpot, Poultry

Ingredients

• 1 onion, sliced
• 1 carrot, sliced1stalk celery, sliced
• 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
• 1/3 cup packed brown sugar
• 1/3 cup KRAFT Classic CATALINA Dressing
• 1/4 cup lite soy sauce
• 1 tsp. grated ginger root
• 1 Tbsp. cornstarch
• 1 can (8 oz.) pineapple chunks, drained, liquid reserved
• 1 each green and red pepper, cut into strips
• 3 cups hot cooked long-grain white rice

Directions

1. PLACE onions, carrots and celery in slow cooker; top with chicken.

2. MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.

3. COOK on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.

4. STIR cornstarch into reserved pineapple liquid. Add to slow cooker with pineapple and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.

5. Kraft Kitchens TipsMake Ahead

6. To make your slow-cooker preparation even faster, get ingredients ready the night before and place in the slow cooker. Remove inner container and refrigerate until ready to cook the next day.

7. Note

8. This recipe works best when cooked on LOW heat. But if you choose to cook it on HIGH, reduce the initial cooking time to 2-1/2 to 3 hours.

9. Substitute

10. Serve with hot cooked brown rice.

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