Slow-Cooker Chicken and Vegetables with Pineapple

Dairy Free
Health score
16%
Slow-Cooker Chicken and Vegetables with Pineapple
345 min.
6
494kcal

Suggestions


Are you looking for a delicious and hassle-free meal that the whole family will love? Look no further than this Slow-Cooker Chicken and Vegetables with Pineapple! This delightful dish combines tender, boneless chicken thighs with a medley of vibrant vegetables and sweet pineapple, creating a symphony of flavors that will tantalize your taste buds.

Perfect for busy weekdays or lazy weekends, this recipe is not only easy to prepare but also dairy-free, making it a great option for those with dietary restrictions. Simply toss the ingredients into your slow cooker, set it, and let the magic happen! The slow cooking process allows the chicken to absorb the savory soy sauce and sweet-and-sour sauce, resulting in a mouthwatering meal that is both satisfying and nutritious.

With a caloric breakdown that includes a healthy balance of protein, fats, and carbohydrates, this dish is ideal for lunch or dinner. Serve it over fluffy, cooked long-grain white rice, and watch as your family gathers around the table, eager to dig into this colorful and wholesome meal. Whether you're entertaining guests or enjoying a quiet night in, this Slow-Cooker Chicken and Vegetables with Pineapple is sure to impress!

Ingredients

  • oz water chestnuts drained sliced canned
  • 0.8 cup carrots sliced
  • teaspoons cornstarch 
  • teaspoon ginger grated
  •  spring onion cut into 1-inch pieces, if desired
  • oz snow peas fresh
  • oz pineapple chunks unsweetened drained canned
  • cups rice long-grain white uncooked
  • 1.3 lb chicken thighs boneless skinless cut into 1/2-inch strips
  • tablespoons soya sauce 
  • 0.5 cup soy sauce 
  • cups water 

Equipment

  • bowl
  • slow cooker

Directions

  1. In 3 1/2 to 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly.
  2. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.
  3. Cover; cook on low setting for 4 to 5 hours.
  4. About 30 minutes before serving, cook rice in water as directed on package.
  5. Meanwhile, in small bowl, combine sweet-and-sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture.
  6. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20 to 25 minutes or until pea pods are crisp-tender.
  7. Serve chicken mixture over rice.

Nutrition Facts

Calories494kcal
Protein20.73%
Fat8.36%
Carbs70.91%

Properties

Glycemic Index
28.34
Glycemic Load
30.33
Inflammation Score
-9
Nutrition Score
21.060434963392%

Flavonoids

Luteolin
0.02mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
0.67mg

Nutrients percent of daily need

Calories:493.83kcal
24.69%
Fat:4.48g
6.9%
Saturated Fat:1.12g
6.98%
Carbohydrates:85.54g
28.51%
Net Carbohydrates:81.37g
29.59%
Sugar:23.23g
25.82%
Cholesterol:89.77mg
29.92%
Sodium:796.38mg
34.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25g
50%
Vitamin A:3082.52IU
61.65%
Selenium:31.55µg
45.08%
Manganese:0.88mg
43.98%
Vitamin B6:0.73mg
36.37%
Vitamin B3:7.18mg
35.91%
Phosphorus:292.46mg
29.25%
Vitamin C:23.41mg
28.37%
Vitamin K:24.8µg
23.62%
Vitamin B5:2.13mg
21.27%
Copper:0.36mg
17.85%
Zinc:2.55mg
17.01%
Fiber:4.17g
16.68%
Potassium:557.44mg
15.93%
Vitamin B2:0.27mg
15.63%
Vitamin B1:0.23mg
15.55%
Iron:2.74mg
15.24%
Magnesium:59.91mg
14.98%
Vitamin B12:0.6µg
10.08%
Folate:33.91µg
8.48%
Calcium:61.88mg
6.19%
Vitamin E:0.79mg
5.27%