Slow Cooked Pacific Island Chicken and Rice
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.
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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 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)
-
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
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.
