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Slow Cooked Pacific Island Chicken and Rice

Pineapple, soy sauce and garlic work together to flavor this tender chicken dish that slow cooks all day to make a mouthwatering, Polynesian-style supper.

At a glance

Prep

20 min.

Total

7 hr. 20 min.

Serves

8

Servings: 1 1/2 cups each

Cook: 7 hr.

Made With

  • Campbell's® Condensed Chicken Broth

    Campbell's® Condensed Chicken Broth

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What You'll Need

2 cans (10 1/2 ounces each) Campbell's® Condensed Chicken Broth
1 cup water
1/4 cup soy sauce
2 cloves garlic, minced
8 skinless, boneless chicken thighs (about 2 pounds), cut into 1 1/2-inch pieces
1 medium green or red pepper, cut into 1 1/2-inch pieces (about 1 cup)
4 medium green onions, cut into 2-inch pieces (about 1 cup)
1 can (20 ounces) pineapple chunks in juice, undrained
1 cup uncooked regular long-grain white rice
Toasted sliced almonds

How to Make It

  • 1

    Stir the broth, water, soy, garlic, chicken, pepper, onions, pineapple with juice and rice in a 6-quart slow cooker.

  • 2

    Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

  • 3

    Sprinkle with almonds before serving.

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Easy Substitutions

  • *Or on HIGH for 4 to 5 hours.
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