Slow Cooked Hawaiian Chicken and Rice
2 cans (10 1/2 ounces each) Campbell’s® Condensed Chicken Broth
1 cup water
1/4 cup soy sauce
2 cloves garlic, minced
8 skinless, boneless chicken thighs (about 2 pounds), cut into 1 1/2-inch pieces
1 medium green or red pepper, cut into 1 1/2-inch pieces (about 1 cup)
4 medium green onions, cut into 2-inch pieces (about 1 cup)
1 can (20 ounces) pineapple chunks in juice, undrained
1 cup uncooked regular long-grain white rice
Toasted sliced almonds 1.Stir the broth, water, soy, garlic, chicken, pepper, onions, pineapple with juice and rice in a 6-quart slow cooker.
2.Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
3.Sprinkle with almonds before serving.
Have to stop at Shop N Save on the way home though.
Woo that sounds good! I have everything but the chicken thighs! I wonder if I can get away with chicken tenders instead? Of course, the dark meat in the thighs is tastier! I’m copying down that recipe! Thanks!