Tangy Tender Chicken (Crock Pot)

• 1 lb baby carrots
• 1 medium green pepper, cut into strips
• 1 medium onion, cut into wedges
• 6 boneless skinless chicken breast halves
• 1 (20 ounce) can pineapple chunks
• 1/3 cup packed brown sugar
• 1 tablespoon soy sauce
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 3 tablespoons cornstarch
• 1/4 cup hot water
• hot cooked rice

1. In slow cooker, layer carrots, green pepper, and onion. Top with chicken.
2. Drain pineapple, reserving juice. Place pineapple over chicken.
3. Add brown sugar, soy sauce, bouillon, salt, pepper, ginger, and garlic powder to pineapple juice; pour over pineapple.
4. Cover and cook on LOW for 8 hours.
5. Combine cornstarch and water until smooth. Gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened.
6. Serve over rice.

baby carrots, green pepper, onion, chicken, pineapple, brown sugar, soy sauce, chicken bouillon granules, salt, pepper, ground ginger, garlic, cornstarch, water, rice

Taken from www.food.com/recipe/tangy-tender-chicken-crock-pot-133531 (may not work)