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Slow Cooked Pacific Island Chicken and Rice

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: $20.15

The price is determined by the national average.

  • 2

    pounds boneless, skinless chicken thigh (about 8 thighs), cut into 1 1/2-inch pieces

  • 1

    can Campbell's® Condensed Cream of Chicken Soup

  • 1/4

    cup soy sauce

  • 2

    cloves garlic, minced

  • 1

    medium green pepper or red bell pepper, cut into 1 1/2-inch pieces (about 1 cup)

  • 1

    large onion, cut in half and thinly sliced (about 1 cup)

  • 4

    green onion, sliced (about 1/2 cup)

  • 1

    can (20 ounces) pineapple chunks in juice, drained, reserving juice

  • 6

    cups hot cooked white rice

  • 2

    tablespoons toasted sliced almonds

view nutrition info

How to Make It

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.

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Made With
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

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Ratings & Reviews

(16)
  • DanO F.

    April 23, 2016

    If Your going to make this....

    Make it as a STIR FRY....U will retain the crunch of the veggies and get the same flavor instead of cooking for 7+ hours and ending up w/ a pot of mush!!!

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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.

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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.

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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. :(

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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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