Slow-Cooker BBQ Chicken Stir-Fry

• 1 can (20 oz.) pineapple chunks in juice, undrained
• 1/2 cup reduced-sodium soy sauce
• 1 tsp. ground ginger
• 2 cloves garlic, minced
• 3/4 cup KRAFT Original Barbecue Sauce, divided
• 4 lb. mixed bone-in chicken pieces
• 2 Tbsp. cornstarch
• 1/4 cup water
• 1 pkg. (16 oz.) frozen Asian-style stir-fry vegetables
• 4 cups hot cooked long-grain white rice

1. Drain pineapple, reserving juice.
2. Mix reserved juice with soy sauce, ginger, garlic and 1/2 cup barbecue sauce in slow cooker.
3. Top with chicken; cover with lid.
4. Cook on LOW 6 to 8 hours (or on HIGH 5 hours).
5. About 35 min.
6. before serving, mix cornstarch and water.
7. Add to slow cooker with vegetables, pineapple chunks and remaining barbecue sauce; stir.
8. Cook 30 min.
9. or until heated through.
10. Serve with rice.

pineapple, soy sauce, ground ginger, garlic, barbecue sauce, mixed bone, cornstarch, water, vegetables, hot cooked

Taken from www.kraftrecipes.com/recipes/slow-cooker-bbq-chicken-stir-fry-160335.aspx (may not work)