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Ingredients
3 1/2 Pounds chicken thighs, skinned
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup chicken broth
1 Garlic clove, minced
1/4 Teaspoon ground ginger
1 (8.5 oz) Can sliced pineapple in heavy syrup, untrained
1 (4 oz) Can sliced water chestnuts, drained
1/4 Cup soy sauce
1 Tablespoon white vinegar
1/4 Cup cornstarch
Chow mein noodles
Hot cooked rice, optional
Green onion, sliced for garnish
Instructions
Sprinkle chicken with salt and pepper; place in large crockpot. Mix broth, garlic and ginger, stirring well. Drain pineapple, reserving syrup. Stir syrup into broth mixture; cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Cover and cook on HIGH for 1 hour; reduce to LOW and cook 4 to 5 hours.
Add green onions to mixture in crockpot. Mix soy sauce and vinegar; add cornstarch, stirring until smooth. Stir into broth mixture, gently moving chicken pieces. Cover and cook on HIGH for 10 minutes or until slightly thickened. Serve over chow mein noodles or rice.