Slow Cooked Pacific Island Chicken and Rice

Campbell's Slow Cooked Pacific Island Chicken and Rice Recipe

Pineapple, soy sauce, cream of chicken soup and garlic are a few of the ingredients that work together to flavor this tender chicken dish that slow cooks all day. Prepare it in the morning before work and you will come home to a delicious, Polynesian-style dish that your whole family will love!

At a glance

Prep

20 min.

Total

7 hr. 20 min.

Serves

8

Cook: 7 hr.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

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What You'll Need

2 pounds boneless, skinless chicken thighs (about 8 thighs), cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup
1/4 cup soy sauce
2 cloves garlic, minced
1 medium green bell pepper or red bell pepper, cut into 1 1/2-inch pieces (about 1 cup)
1 large onion, cut in half and thinly sliced (about 1 cup)
4 green onions, sliced (about 1/2 cup)
1 can (20 ounces) pineapple chunks in juice, drained, reserving juice
6 cups hot cooked white rice
2 tablespoons toasted sliced almonds

How to Make It

  • 1

    Season the chicken with salt and black pepper.

  • 2

    Stir the soup, soy sauce, garlic, chicken, pepper, sliced onion, green onions and reserved pineapple juice in a 6-quart slow cooker.

  • 3

    Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir in the pineapple chunks during the last 10 minutes of the cooking time.  Serve the chicken mixture over the rice.  Sprinkle with the almonds.

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  • *Or on HIGH for 4 to 5 hours.
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RID#27107

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