Place chicken, carrots, teriyaki sauce, garlic and
ginger into a 5-6 quart slow cooker and stir to
combine. (If using a larger can of pineapple, I'd
add 1/2 of the juice -drained from the crushed
pineapple- here as well.) Cover and cook on low
for 4 hours or high for 2 - or until chicken is
cooked through and carrots are tender.
When done, drain juice out of the pineapple into a
bowl. Add the crushed pineapple to the slow
cooker. Whisk the cornstarch into the juice, then
stir that into the slow cooker. Cover and
continue cooking until the juices thicken - about
5 minutes.
Serve over rice or noodles. (We had it over brown
rice.)
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