1 – 20 oz. package boneless,
skinless chicken thighs, cut in 3/4” chunks
1 large onion, chopped in 3/4”
chunks
1 red pepper, chopped in 3/4 “
chunks
1 green pepper, chopped in 3/4”
chunks
3/4 cup jullianned carrots
1 – 15 oz can pineapple chunks,
drained, reserving juice
1/4 cup dark brown sugar
1/4 cup GF soy sauce
3 T corn starch
1 clove garlic, minced
1/4 teaspoon curry powder
1/4 teaspoon dried ground ginger
1/4 teaspoon pepper
2 cups chopped broccoli
Mix chicken pieces, onion,
peppers, carrots, and pineapple in slow cooker. Mix the remaining
ingredients, except broccoli, and pour over chicken and veggie mixture.
Cook on low 6 to 7 hours or high 3 -3 1/2 hours. Add broccoli and mix all
ingredients completely. Cook an additional 1/2 hour or until broccoli is
crisp-tender. Serve over rice.
From Angelina's Kitchen
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