Slow Cooked Pacific Island Chicken and Rice

Campbell's Slow Cooked Pacific Island Chicken and Rice Recipe

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


20 min.


7 hr. 20 min.



Servings: 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
2 pounds boneless, skinless chicken thighs (about 8 thighs), cut into 1 1/2-inch pieces
1 medium green bell pepper or red bell 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
2 tablespoons 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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  • *Or on HIGH for 4 to 5 hours.
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