Put in crock-pot first:
2 lbs. boneless, skinless chicken thighs
1/2 tsp ground ginger
1/4 tsp allspice (we used Pampered Chef Cinnamon Blend)
1 tsp minced garlic
1/2 tsp black pepper
2 TBS soy sauce
1/4 cup cider vinegar
**Juice drained from 20 oz. skinny fruit pineapple slices - save the pineapple to add later**
2 TBS quick-cooking tapioca
1 TBS sugar
Cook on low 5-6 hours, stirring occasionally.
About one hour before you are ready to eat, add to crock-pot:
reserved pineapple
1 1/2 green peppers (diced, large chunks)
1/2 medium red onion (diced, large chunks)
We decided to go with rice on the side tonight. Noodles would be good too but the resident 16 year old was fussing about "pasta, pasta, pasta"...so we switched it up a bit. Yep, we're sneaky like that!
I am going to be making something similar to this in the coming weeks. Sounds fabulous!
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