Tropical Slow Cooked Chicken - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Tropical Slow Cooked Chicken

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1-2 lbs chicken
1 fresh pineapple or 1 can pineapple
1 can pineapple juice
4 tbsp curry (this can vary based on how much curry you like)
1 clove garlic, crushed
1 tsp chicken bouillon
1 tbsp grated onion
1/2 tsp salt
1/8 tsp pepper
2 tbsp cornstarch
2 tbsp water
3 cups cooked rice (I use jasmine)
shredded coconut, dates, raisins, chopped banana
favorite chutney

Place chicken in a slow cooker. Drain pineapple & reserve juice & chunks separately. In a small bowl, combine pineapple juice (I use a whole can) with curry powder, garlic, bouillon granules, onion, salt and pepper. Pour mixture over chicken. Cover and cook on low 4 1/2 to 5 hours or until chicken is tender. Remove chicken from pot & keep warm. Turn control to high. In a small bowl, dissolve cornstarch in water. Stir cornstarch mixture & reserved pineapple chunks into slow cooker. Cover and cook on high 15 to 20 minutes. Serve chicken & sauce over cooked rice. Sprinkle with your choice if accompaniments. Makes 4 to 5 servings