Slow Cooked Pacific Island Chicken and Rice
1.38
16
Pineapple, soy sauce, cream of chicken soup and garlic are a few of the ingredients that work together to flavor this tender chicken dish that slow cooks all day. Prepare it in the morning before work and you will come home to a delicious, Polynesian-style dish that your whole family will love!
serves
8
people
Ingredients
cost per recipe: $11.16
The price is determined by the national average.
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2
pounds boneless, skinless chicken thigh (about 8 thighs), cut into 1 1/2-inch pieces
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1
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
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1/4
cup soy sauce
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2
cloves garlic, minced
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1
medium green pepper or red bell pepper, cut into 1 1/2-inch pieces (about 1 cup)
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1
large onion, cut in half and thinly sliced (about 1 cup)
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4
green onion, sliced (about 1/2 cup)
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1
can (20 ounces) pineapple chunks in juice, drained, reserving juice
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6
cups hot cooked white rice
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2
tablespoons toasted sliced almonds
How to Make It
Season the chicken with salt and black pepper. Stir the soup, soy sauce, garlic, chicken, pepper, sliced onion, green onions and reserved pineapple juice in a 6-quart slow cooker. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir in the pineapple chunks during the last 10 minutes of the cooking time. Serve the chicken mixture over the rice. Sprinkle with the almonds.
Step 1
Season the chicken with salt and black pepper.
Step 2
Stir the soup, soy sauce, garlic, chicken, pepper, sliced onion, green onions and reserved pineapple juice in a 6-quart slow cooker.
Step 3
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir in the pineapple chunks during the last 10 minutes of the cooking time. Serve the chicken mixture over the rice. Sprinkle with the almonds.
Recipe Tips
- *Or on HIGH for 4 to 5 hours.
Ratings & Reviews
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Christy L.
November 2, 2013
The method needs help
I made a lot of changes to this recipe to make it something I will make again. First I used bone in with skin chicken thighs. I cooked the thighs with skins on in a little oil to crisp up the ski with a little bit of the green onion to help flavor it up. and threw the bones I had cut out in the pot. I used 3 Cups of broth and no water. Lastly, if you wait till the last 45-90 minutes of cooking time to throw in the rice, it will fully cook and not become mush. These are small differences that make this recipe much more flavorful.
Campbell's Kitchen March 5, 2015We appreciate you taking the time to share your comments! Based on such helpful reviews, we were able to adjust this recipe to be more flavorful and have a better finished texture, with additions such as yellow or white onions, swapping Condensed Cream of Chicken for Chicken Broth and serving over rice.
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peters5505
January 1, 2013
Wish I'd read the reviews first
My mom gave me this little cookbook for the slow cooker and I'm always looking for new ideas. This recipe is in the cooker as we speak. I followed the recipe exactly and it seems more like soup. It smells great but the flavor is bland and its too mushy. I'm very annoyed because now I have a family of hungry boys and nothing to serve.
Campbell's Kitchen March 5, 2015We’re pleased to say that, with the aid of reviews such as yours, we’ve improved this recipe! Among the changes, we’ve enhanced the ingredient list, reduced the liquid used and replaced uncooked rice with prepared rice for a better final product.
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diehl19446
August 22, 2012
Slow Cooked Pacific Island Chicken and Rice
Yuck. Total mush. Flavorless. Wish I would have read the reviews. :(
Campbell's Kitchen March 5, 2015Thanks for your feedback! We’ve revisited this recipe, and have made improvements to the ingredients as well as the preparation to improve the flavor and texture.
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Diane C.
May 10, 2012
Slow Cooked Pacific Island Chicken and Rice
As has been noted before, a pretty tasteless mush. Tasteless pineapple. Actually the whole dish was pretty bland. With a name like Pacific Island, it was worth a shot. But this is NOT slow-cooker friendly! If I try it again it will be in the oven, following the cooking directions in the "One Dish Chicken Rice Bake".
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Made with
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
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calories
426
-
calories-fat
91
-
fat-total
10.1g
-
saturated-fat
2.5g
-
transfat
0g
-
sugars
11.77g
-
vitamin-a
15mcg
-
vitamin-c
21.5mg
-
calcium
44mg
-
iron
3.5mg
-
potassium
467mg
-
cholesterol
104mg
-
sodium
783mg
-
carbohydrate-total
57.5g
-
dietary-fiber
2.2g
-
protein
24.5g
-
fat-total-dv
13%DV
-
sat-fat-dv
13%DV
-
vitamin-a-dv
2%DV
-
vitamin-c-dv
24%DV
-
calcium-dv
3%DV
-
iron-dv
19%DV
-
cholesterol-dv
35%DV
-
carbohydrate-total-dv
21%DV
-
potassium-dv
10%DV
-
fiber-dv
8%DV
-
added-sugars
0g
-
vitamin-d
0.2mcg
-
vitamin-e
0.58mg
-
vitamin-k
20.1mcg
-
thiamine
0.394mg
-
riboflavin
0.237mg
-
niacin
7.783mg
-
vitamin-b6
0.53mg
-
folate
100mcg
-
vitamin-b12
0.32mcg
-
biotin
0mcg
-
pantothenic-acid
1.611mg
-
phosphorus
273mg
-
iodine
0mcg
-
magnesium
63mg
-
zinc
2.318mg
-
selenium
31.5mcg
-
copper
0.21mg
-
manganese
0.855mg
-
chromium
0mcg
-
molybdenum
0mcg
-
chloride
0mg
-
choline
0mg
-
sodium-dv
34%DV
-
added-sugars-dv
0%DV
-
vitamin-d-dv
1%DV
-
vitamin-e-dv
4%DV
-
vitamin-k-dv
17%DV
-
thiamin-dv
33%DV
-
riboflavin-dv
18%DV
-
niacin-dv
49%DV
-
vitamin-b6-dv
31%DV
-
folate-dv
25%DV
-
vitamin-b12-dv
13%DV
-
biotin-dv
0%DV
-
pantothenic-acid-dv
32%DV
-
phosphorus-dv
22%DV
-
iodine-dv
0%DV
-
magnesium-dv
15%DV
-
zinc-dv
21%DV
-
selenium-dv
57%DV
-
copper-dv
23%DV
-
manganese-dv
37%DV
-
chromium-dv
0%DV
-
molybdenum-dv
0%DV
-
chloride-dv
0%DV
-
choline-dv
0%DV
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.