Welcome to Crock Pot Wednesday. I hope you will join me in checking out these great ideas for using your slow cooker.
Each year my students read a short nonfiction story entitled “Giants of Easter Island.” It’s a fascinating account of the gigantic stone statues that encircle Easter Island in the South Pacific. RapaNui is a territory of Chile, its closest neighbor which is approximately 2,000 miles away. The island’s most famous visitor, perhaps, was Thor Heyerdahl. Out of curiosity, I would love to visit there myself one day. You can link to additional detailed information by clicking on the picture above.
Actually, I wouldn’t mind visiting any place in Polynesia. Especially after the winter we’ve had….I’m ready for some warmth and blue skies. How about you?
Perhaps this Polynesian Chicken dish from Cooking Light might “transport” you there for a brief visit:) If you are a chicken and pineapple lover like I am, I know you will enjoy this dish. It’s a nice change of pace from our winter soups, stews and chilis.
Polynesian Chicken
3 chicken breast halves, skinned
6 chicken thighs, skinned
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 (8 1/4-ounce) can pineapple slices in heavy syrup, undrained
1 (8-ounce) can water chestnuts, drained
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon ground ginger
1 garlic clove, minced
1/4 cup low-sodium soy sauce
1/4 cup cornstarch
1 Tablespoon white vinegar
1/2 cup diagonally sliced green onions
6 cups hot cooked rice
6 Tablespoons chow mein noodles
Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Add half of the chicken pieces; cook 3 minutes on each side or until browned. Repeat procedure with remaining chicken pieces. Place chicken in a 5-quart slow cooker.
Drain pineapple, reserving syrup. Quarter pineapple slices; arrange pineapple and water chestnuts over chicken. Combine reserved pineapple syrup, chicken broth, ginger and garlic; pour over chicken.
Cover and cook on LOW 8-9 hours or until chicken is tender. Remove chicken from cooker with a slotted spoon and keep warm. Reserve cooking liquid in cooker and increase heat to HIGH.
Combine soy sauce, cornstarch and vinegar in a bowl, stirring with a whisk until well blended. Stir cornstarch mixture and green onions into cooking liquid in cooker. Cook uncovered 10 minutes or until slightly thick, stirring frequently. Serve chicken and sauce over rice on individual plates; top with chow mein noodles.
6 servings.
Linked to:
Tempt My Tummy Tuesday
Tuesdays At the Table
Tasty Tuesdays
That looks fantastic!!
That sounds wonderful!!! I love all of the flavors….and together in one pot….yummy!
wonderful photo… I do indeed love pineapple! Am so much planning to make these soon
My kids love pineapples so the more I can use them in cooking the better.
wow! that sounds so good…we love pineapple around her!! 🙂 thnx!! make sure you enter my giveaway!! 🙂
I posted mine and it seems to have disappeared. In case, it ends up being there, twice, please remove it. Thanks Debbie.
I made three soups this week and I make most of my soups in crockpots, so I have recipes.
I am not as versatile as others, like yourself, who make so many wonderful recipes, in the crockpot.
I will have to come here and copy a bunch of recipes so I can become a better crockpot cook.
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this looks yum! i have everything except the pineapple… will totally give this a try next week.
Yum! This looks delicious.
I’ve entered my crockpot on mr. linky for a second time, because there was something wrong with the first link. I’ve posted crockpot beef-barley-tomato soup.
I love this dish Debbie and I know the chow mein noodles would give it a great crunch.
This looks fabulous! The hubby doesn’t like pineapple, but I figure I can eat his share. 🙂 I can’t wait to start feeling healthy and get cooking again!
I love Polynesian sauces. This looks so good.
This looks wonderful! Copying and printing this one!! MMMMMM!!
I’ve got this Polynesian Chicken in my meal plan this week. Can not wait to try it!
http://www.crystalandcomp.com/2010/03/weekly-meal-plan-21.html