Pineapple Braised Slow Cooker Chicken

Ingredients

• 1½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
• 2 large orange bell peppers, chopped
• 1 DOLE^® Red Onion, chopped
• 1 large red bell pepper, chopped
• 2 cups unsalted chicken stock
• 3 tablespoons low sodium soy sauce
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 2 cups chopped DOLE^® Pineapple
• 1 tablespoon cornstarch

Directions

1. Stir chicken, bell peppers, onion, stock, soy sauce, and ½ teaspoon each salt and pepper in a 5- to 6-quart slow cooker; cover and cook on high 2 hours or low 4 hours. Quickly stir in pineapple; cover and cook 1 hour.
2. Transfer chicken to a large bowl with a slotted spoon. Ladle 1 cup sauce through strainer into a small saucepot; stir in remaining ¼ teaspoon each salt and black pepper. Heat to a boil over medium-high heat. In a small bowl, whisk cornstarch and 1 tablespoon cold water until dissolved; stir into saucepot and cook 1 minute or until thickened, whisking frequently. Add to chicken mixture and toss. Makes about 6 cups.