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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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My invented super-easy and colorful chicken recipe makes your house smell wonderful. Occasionally I add vertically sliced onions. If I am using a newer model slow cooker I always cook on Low. The newer models cook hotter and faster than the original slow cookers, and need to be checked for doneness much sooner. Ingredients:
3 lbs chicken breasts, cubed (no bone or skin) |
1 green bell pepper, cubed |
1 red bell pepper, cubed |
1 (4 ounce) can sliced water chestnuts, drained |
1 (16 ounce) can crushed pineapple, undrained |
1 (15 ounce) can mandarin oranges, drained |
1/4 cup cornstarch |
1/4 cup brown sugar |
1 tablespoon lemon juice |
1 teaspoon lemon zest |
2 tablespoons low sodium soy sauce |
1 teaspoon ginger, minced |
6 tablespoons salted macadamia nuts, chopped |
Directions:
1. Combine all ingredients, except the macadamia nuts, in a slow cooker.
2. Cover and cook on Low 2-3 hours.
3. Serve over rice. Garnish each serving with with chopped macadamia nuts.
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