Asian Chicken Noodle Bowl
Asian Chicken Noodle Bowl
No Ratings
Ingredients
- 1 large onion, sliced
- 2 large carrots, peeled and cut into ¼-inch coins
- 3 cloves garlic, sliced
- 2 ½ pounds boneless skinless chicken thighs, cut into 3-inch pieces
- 1 can pineapple chunks in juice, 20 ounces
- 3 tablespoons cornstarch
- ¼ cup sugar
- ¼ cup cider vinegar
- ¼ cup ketchup
- 3 tablespoons reduced-sodium soy sauce
- 1 large red pepper, seeded and sliced
- ¼ pound snow peas, trimmed and thinly sliced lengthwise
- ¼ teaspoon salt
- 4 cups cooked rice noodles
- ¼ cup toasted almonds
Instructions
- Coat slow cooker with nonstick cooking spray.
- Place onions, carrots, and garlic in slow cooker.
- Add chicken evenly over top.
- Drain pineapple and set aside, reserving ¼ cup juice.
- Whisk pineapple juice, cornstarch, sugar, vinegar, ketchup, and soy sauce. Pour over chicken.
- Cover and cook on high for 4 hours or low for 6 hours.
- Stir in red pepper, snow peas, salt, and pineapple during the last 30 minutes.
- Serve with noodles and top with almonds.
