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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

LUAU CHICKEN WITH PINEAPPLE AND CARROTS Recipe

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This recipe for LUAU CHICKEN WITH PINEAPPLE AND CARROTS is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs boneless, skinless chicken thighs, trimmed of fat
8 oz. baby carrots (half a bag)
1/2 c. Reduced-sodium teriyaki sauce
1 clove garlic
1/2 tsp ground ginger
2 tbsp.. Cornstarch
1 8 oz. can crushed pineapple packed in juice, drained, with liquid reserved
Directions:
Directions:
Add chicken, carrots, teriyaki sauce, garlic, and ginger to a 5- or 6-quart slow cooker, and stir to combine. Cover and cook on low until the chicken is cooked through and the carrots are tender, about 4 hours.
When done, maintain the slow cooker on low heat. In a bowl, whisk together the cornstarch and the reserved pineapple juice until well combined. Carefully remove the chicken and carrots and place in a large bowl. Cover with aluminum foil to keep warm. Gently stir the cornstarch mixture and the crushed pineapple into the slow cooker and cover until the liquid thickens, about five minutes.
Pour the sauce over the chicken and carrots, gently stir the chicken and carrots back into the slow cooker and serve directly from there.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
A family favorite!

 

 

 

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