Sweet bites of pineapple with a lively snap from ginger and lemon pepper. Saucy! Serve over jasmine or coconut rice.
1 large onion, cut into 8 wedges
12 oz. baby carrots
1/4 cup all purpose flour
2 1/2 tsp. paprika
2 1/2 tsp. lemon pepper
2 1/2 tsp. ground ginger
6 boneless, skinless chicken breast halves (4-6oz. each), each cut into 2 pieces
12 boneless, skinless chicken thighs (2-3oz each)
1 cup prepared chicken broth
1/2 cup reserved pineapple juice
2 tbsp. soy sause
2 tbsp. brown sugar, packed
2 tbsp. chili sauce
1/4 tsp. ground allspice
1 large red pepper, seeds and ribs removed, cut into 1" pieces
14 oz. can of pineapple tidbits, drained and juice reserved
8 oz. can of sliced water chestnuts, drained
2 tbsp. water
2 tbsp. cornstarch
Put onion and carrots into 4 to 5 quart slow cooker.
Combine next 4 ingredients in large resealable freezer bag.
Add 1/3 of chicken breast pieces and thighs.
Toss until coated.
Repeat twice with remaining 2/3 of chicken.
Arrange chicken on top of carrots.
Combine next 6 ingredients in 2 cup liquid measure.
Pour over chicken.
Do not stir.
Cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
Add red pepper, pineapple and water chestnuts.
Stir water into cornstarch in small cup until smooth.
Add to chicken mixture.
Cook on High for about 20 minutes until red pepper is tender-crisp and sauce is slightly thickened.
The night before, cut up vegetables and prepare broth mixture.
Chill overnight in separate covered bowls.
Assemble and cook as directed.