Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.
Please come back and join me for Freezer Food Friday…
Makes 4 to 5 servings
1 (20-ounce) can unsweetened pineapple chunks in juice
1/3 cup ketchup
¼ cup red wine vinegar
3 tablespoons brown sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large bell peppers, preferably
1 green and 1 red, cut into 1-inch cubes
1 pound chicken tenders, cut into thin strips
1 large onion, cut into thin wedges
1 cup converted long-grain white rice
1 large tomato, cut into thin wedges
1. Drain the juice from the pineapple into a bowl. Add the ketchup, vinegar, brown sugar, salt, pepper and ¾ cup water. Mix the sauce well.
2. In a 4- or 5-quart slowcooker, combine the pineapple chunks, bell peppers, chicken strips, onionwedges and rice. Pour the sauce over all and toss well to distribute the ingredients evenly.
3. Cover and cook on the low heat setting for 4 to 4¼ hours, stirring once about halfway through if possible, until the chicken and rice are tender. Do not overcook or the rice will become too soft.
4. Just before serving, gently stir in the tomato wedges.