prep time 10 min
total time 8 hr 10 min
makes 6 servings
1 medium Onion, sliced
1 medium Carrot, peeled, sliced
1 medium Celery stalk, sliced
6 boneless skinless chicken thighs (1-1/2 lb.), cut into bite-size pieces
1/3 cup firmly packed brown sugar
1/3 cup KRAFT CATALINA Dressing
1/4 cup Soy sauce
1 tsp. grated gingerroot
1 can (8 oz.) pineapple chunks, drained, liquid reserved
1 Tbsp. Cornstarch
1 medium Green pepper, sliced
1 medium Red pepper, sliced
4-1/2 cups hot cooked rice
PLACE onions, carrots and celery in slow cooker; top with chicken.
ADD combined brown sugar, dressing, soy sauce and ginger. Cover with lid.
COOK on LOW for 7 to 8 hours (or on HIGH for 3-1/2 to 4 hours). During last 30 min. of cooking time, increase to HIGH. Stir cornstarch into reserved pineapple liquid; add to slow cooker along with the pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over the rice.