Prep time - 20 min, Cook Time 9 hours (We only cooked it for 6 on low and that was long enough - didn't want the chicken to get dry)
1 20oz can pineapple chuncks, drain and save juice
1 cup baby carrots - cut them in half
1 med onion - chopped (1/2 cup)
3 cloves garlic chopped (or 2 tsp refrigerated minced garlic)
1 teaspoon finely chopped gingerroot (or 1/2 teaspoon powdered ginger spice)
2 pounds boneless, skinless chicken meat (we used breasts) cut into 1-2 inch chunks.
3/4 cup reduced sodium soy sauce
1/2 cup packed brown sugar
1 med red pepper (we left this out)
1 med green pepper (we left this out)
1/4 cup corn starch
1/4 cup water
Hot cooked rice or chow mein noodles to serve with the chicken - if you want.
Place pineapple chuncks in small bowl, cover and refrigerate.
Place carrots, onion, garlic and gingerroot in slow cooker. Top with chicken. Mix soy sauce, brown sugar, and pineapple juice pour over the chicken.
Cover and cook on low heat for 7-9 hours or until juice of chicken is no longer pink. (monitor this - we turned ours off early)
During the last 30 minutes, add pineapple and peppers. Increase to high heat setting. Mix cornstarch and water, stir into chicken mixture during the last 10 minutes of cooking.