Look for fresh pineapple that’s been peeled and cored already to make assembly even easier.
Serve with brown rice to sop up the sweet and savory sauce.
Place chicken in one layer in the bottom of the cooker.
Whisk broth, soy sauce and cornstarch in a measuring cup until smooth.
Add sesame oil, garlic, ginger and crushed red pepper; stir to combine.
Pour the mixture over the chicken, then scatter pineapple, bell pepper and onion over the top.
Cover and cook on Low for 4 1/2 hours or on High for 2 hours.
Remove the chicken and vegetables to a bowl.
Transfer the liquid to a medium saucepan; bring to a boil over medium-high heat.
Cook, stirring occasionally, until reduced to about 1 cup, about 10 minutes.
Coarsely shred the chicken; place the chicken mixture in a serving bowl.
Add the sauce and stir to combine.
Garnish with scallions, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
