Rating: 3.5 stars
11 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Dorothy Hess of Hartwell, Georgia uses her slow-cooker to fix this stir-fry like supper. Adding the onions, pineapple and snow peas later in the process keeps them from becoming over-cooked.

Recipe Summary

prep:
15 mins
cook:
3 hrs 20 mins
total:
3 hrs 35 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, saute chicken in oil for 4-5 minutes; drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours.

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  • In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5 minutes longer. Serve with rice.

Nutrition Facts

383 calories; protein 30.4g; carbohydrates 51.5g; fat 5.8g; cholesterol 65.9mg; sodium 675.3mg. Full Nutrition
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