Slow-Cooker Chinese Chicken Soup

Ingredients

• 0.8 teaspoon five-spice powder chinese
• 8 ounce water chestnuts undrained sliced canned
• 3 medium carrots sliced
• 4  green onions cut into 2-inch pieces
• 0.3 cup soya sauce low-sodium
• 0.5 teaspoon pepper 
• 15.3 ounce pineapple tidbits in juice undrained canned
• 0.5 teaspoon salt 
• 8 ounce skinned bone-in
• 12 ounce skinned bone-in

Equipment

• slow cooker

Directions

1. Drain pineapple and water chestnuts, reserving liquids.
2. Add soy sauce and five-spice powder to liquids; stir well.
3. Place pineapple, water chestnuts, carrot, and green onions in a 3 1/2-quart slow cooker.
4. Sprinkle salt and pepper over chicken; place chicken over vegetables.
5. Pour liquid mixture over chicken. Cover and cook on high heat setting 1 hour; reduce heat to low setting, and cook 6 hours.
6. Remove chicken from bones, and shred meat.
7. Add meat to vegetable mixture.