Categories: Asian, Poultry, Slow Cooker

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into strips
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 (19-ounce) can pineapple chunks, undrained
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 medium-sized red bell pepper, cut into 1/4-inch strips
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1/4 cup cornstarch
• 4 scallions (green onions), sliced diagonally

Directions

1. In a 4-quart electric slow cooker, combine chicken, ginger, garlic powder, and black pepper; mix well. Stir in pineapple chunks with juice, the drained water chestnuts, bell pepper strips, and chicken broth.

2. Cover, and cook on low setting for 6 hours.

3. In a small bowl, combine soy sauce, vinegar, and cornstarch; mix until smooth then stir into chicken mixture. Add scallions, and serve.

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